Buy 1-1/2 pounds for 4 servings. Heads of cabbage should be reasonably solid and heavy for their size and have a fresh green colour.
Wash well. Cut into wedges and remove the core, or shred for cooking.
To cook wedges
Cook, covered, 10 to 15 minutes or until just barely tender in 1 " of boiling salted water or the water in which a ham or corned beef was cooked.
To cook shreds
Cook rapidly, uncovered, in a small amount (not more than 1/2") of boiling salted water for about 5 minutes, or until just crisply-tender.
Serve at once while hot. Season with pepper and butter or margarine.
Add 1-1/2 to 2 tbsp of melted butter or margarine to each cup of drained, cooked cabbage.