I was just happy they loved these gently simmered cabbage slices, topped with a simple olive oil and melted butter sauce. Quickly cooked green cabbage is sweet and fresh, but overcook it and it either dissolves or scents the air with a somewhat pungent aroma.
Choose a very firm, fresh green cabbage, not too big.
If the outside leaves are ragged or yellowing, just remove them.
Using a large knife, cut the cabbage across into 3/4 inch circles.
In a large stainless steel skillet, heat an inch, inch and a half of water, just until it simmers. Add a tablespoon of olive oil and a tablespoon of butter to the water, then use a spatula to move the slices into the skillet.
Sprinkle the cabbage slices with a little thyme and salt, cover, and cook until the cabbage is just tender when pierced with a fork - about 10 to 12 minutes.
Gently remove the cabbage to plates or a platter. There are usually stray ribbons of cabbage that come apart from the slices - just put them into a serving dish and top with a little more butter/olive oil and thyme and toss. Continue with the rest of the cabbage slices, adding more water if necessary.
Serve with a little extra melted butter/olive oil if desired (the kids actually were fine without any extra - but I love mine buttery:)
Chilly and damp here in New Hampshire - and everyone I talk to admits to turning on the heat for at least a half hour:) Hope you all have a lovely week!