Sautéed Cabbage

1 small head of white cabbage, including outer green leaves (2½ pounds
2 Tablespoons unsalted butter
1 teaspoon kosher salt
¼ teaspoon freshly ground pepper

Cut cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.

Melt the butter in a large sauté pan over medium-high heat. Add the cabbage, kosher salt and pepper. Sauté for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and gegins to brown. Correct the seasonings. Serve hot. Yield: 6 servings.