Wash the cabbage well.

Using a chef's knife and a cutting board, divide your cabbage head into 6 equal wedges. If the cabbage is quite large, cut it into 8 wedges. If it’s smaller, 4 it is! Whatever you do, make sure the pieces are even for even cooking. Slice from top to bottom, through the core, instead of side to side. The core should help keep the wedges intact.

Fill a large pot with water and sprinkle some salt in.

Cover the pot and bring it to a boil over high heat.

Once the water is boiling, add the cabbage wedges and cover the pot tightly. Reduce the heat so you have a constant simmer and cook the cabbage for 10 minutes.

After 10 minutes, flip your cabbage wedges in the pot, return the pot cover, and cook for another 5 to 8 minutes.

When the cabbage is fork-tender, turn off the heat. Drain the cabbage well, letting excess water drain off in a colander. Then return it to the empty pot. Add salt and pepper to taste.

Enjoy!