I learned this recipe from my Aunt June when I was in middle school. It’s so simple, yet the whole family requests it every year because “cabbage actually tastes good.” The white pepper makes the dish. Don’t try to substitute black pepper!
1 head cabbage
2 tablespoons butter or tub margarine
white pepper and salt to taste
Cut sides off cabbage, avoiding the tough core. Chop cabbage into 2-inch pieces.
Place cabbage in large stock pot. Add about 3 tablespoons of water, and place pats of butter or margarine on top of cabbage. Cover and place over medium-high heat until water comes to boil. Reduce heat to low and steam, stirring occasionally, until cabbage is tender but not mushy. If excess water remains during last few minutes of cook time, remove lid.
Season with salt and white pepper to taste.
