Makes 3-4 servings.

Half a small head Red Dog green savoy cabbage
1.5 tablespoons unsalted butter
Fine sea salt, to taste
1.5 – 2.5 tablespoons water

Cut the cabbage into quarters, cutting out the thick, solid core at the center. You can either discard the core or thinly slice it and include it in the mix. Chop the cabbage leaves into roughly bite-sized pieces.

Melt the butter in a large saucepan or sauté pan over medium-high heat. Once the butter stops foaming, add the cabbage, sprinkle it with salt, and add 1.5 tablespoons of water, stirring to combine. Cover and reduce the heat to medium-low. Cook, stirring the cabbage now and again as needed until the cabbage absorbs all of the liquid, about 20 minutes.

Test the cabbage for tenderness. If necessary, add another tablespoon of water and continue cooking, with the pan covered, adding a tablespoon of water at a time until the cabbage softens to your liking. Season the cabbage to taste with additional salt, if you wish, and serve it hot or warm.

Variations:

• Add extra flavor by using chicken stock, white wine, or sherry vinegar instead of water as the braising liquid.
• Stir 1/8 to 1/4 teaspoon of your favorite spice mix into the melted butter before you add the cabbage. Ras el hanout, garam masala, and even curry powder are good options for interesting and unexpected flavor.
• Sprinkle in some fresh herbs such as parsley or thyme right at the end. The French mixes of herbes de Provence or fines herbes both make a good choice. Rosemary tastes lovely, too, but start with just a little, finely chopped, since its strong flavor can easily overwhelm this more delicately flavored dish.
• Grate some hard cheese, such as Parmesan or aged Gouda, onto the hot cabbage just before serving.
• Chop some flat-leaf parsley and fresh chives to sprinkle over the cabbage.