Wash the cabbage very well, discard any leaves that are not fresh.
Slice the cabbage into wedges with the core of the cabbage intact, or the leaves can fall out.
In this recipe, we are using only half of a medium sized cabbage. I had about 6 to 8 wedges from half of the cabbage.
Place the sliced cabbage wedges inside a pot or pan. It is good idea to keep them in a single layer, but it's fine if some of them overlaps with other pieces.
As we boil the cabbage, it becomes easy to layer them as they turn soft.
Add water and enough salt, bring the water to a boil.
Once the water boils, cover the pot with lid, simmer in medium heat (in about a minute, you can use a long spatula to press the cabbage slices so they will fit into a single layer, if needed) and boil the cabbage for about 4 to 6 minutes until it turns soft.
By this time, cabbage will turn soft (if needed you may boil for about a minute longer).
Immediately transfer the boiled cabbage to serving plates, drizzle with melted butter or olive oil and season with black pepper powder and salt.
Enjoy delicious, soft boiled cabbage as an easy, nutritious vegetable side dish with any meal for lunch or dinner!