White cabbage is your standard variety of green cabbage that's been cut by the grower and buried in trenches to protect the heads from freezing. This technique, which is used in colder regions, is known as blanching and allows the grower to provide cabbage all winter long. Like all cabbages, white cabbage tastes best when it's cooked quickly and evenly, which results in a mild, sweet flavor. Serving cooked cabbage is an economical, low-calorie way to provide your body with important nutrients such as vitamin C, folate and potassium.
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Place the cabbage head on a clean cutting board and cut it into quarters, using a sharp paring knife. Wash the four cabbage wedges thoroughly in pure, cold water to remove any dirt and debris.
Cut the hard, inedible cabbage stems out of the cabbage quarters, using a paring knife. The stems are found at the bottom of each cabbage wedge.
Slice the wedges into thin, ribbon-like shreds. This helps the cabbage cook quickly and thoroughly. Set the cabbage aside. You can also use a manual food shredder or food processor to shred the cabbage if you prefer.
Place a steamer basket in the bottom of your saucepan and add about 2 inches of cold water. Put the pan on an oven burner and turn the setting to high.
Pour the shredded cabbage onto the steamer basket. Place the lid on the pan to hold the steam inside. Cook the cabbage until tender -- approximately eight minutes.
Transfer the cabbage from the pan to a warm serving bowl, using a serving fork. Toss the cabbage in a small amount of butter, sprinkle lightly with salt and pepper and serve immediately.