1 Boiling salted water, enough to submerge cabbage
0.25 teaspoon (1.25 ml) baking soda
1 Butter, to taste (optional, for serving)
1 Salt, to taste (optional, for serving)
1 Black pepper, to taste (optional, for serving)
Instructions
1. Remove and discard the outer leaves of the cabbage. Cut the head into quarters and cut away the tough central stalk from each quarter.
2. Soak the cabbage quarters in cold water for 10 minutes to freshen them, then drain.
3. Bring a large pot of salted water to a full boil. Add 1/4 teaspoon (1.25 ml) baking soda to the water — this reduces sulfurous odor during cooking (a technique sometimes called odor suppression).
4. Add the cabbage quarters to the boiling water. Cook uncovered over steady heat for 30 to 60 minutes, until the thickest part of a quarter is completely tender when pierced with a knife and the leaves have turned uniformly pale yellow-green with no remaining raw crunch.
5. Drain thoroughly in a colander.
6. Serve whole quarters as-is, or chop the drained cabbage and season with butter, salt, and black pepper to taste.
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