2 to 4 Tbsp. butter
salt and ground pepper
Remove the outer leaves, quarter, and cut out the core of the cabbage (the core is quite tasty to nibble on with a bit of sea salt sprinkled over it!) . Leave the wedges whole or slice them crosswise about ½” thick. Steam until tender but not mushy, 5 to 10 min. Remove the cabbage to a bowl, blot it quickly with a clean towel. Toss with salt, pepper, butter, and the poppy seeds. Serves 4.
From Vegetarian Cooking for Everyone by Deborah Madison