Sautéed Cabbage                  Serves 6

2 ½ lb white cabbage

3 tbsp butter

2 tsp kosher salt

2 tsp freshly ground black pepper

Cut the cabbage in half and remove the core.  Slice the cabbage as thinly as possible. 

Melt the butter in a large pan over medium high heat.  Add the cabbage, kosher salt and pepper.  Sauté for 10 to 15 minutes stirring often.  Cook until the cabbage is tender and has begun to brown. 

Remove from the heat and season with additional salt and pepper to taste. 

Serve immediately.