Cooked Cabbage

1 medium head cabbage

1 quart water

2 plus 2 tablespoons butter

Salt and pepper

Remove the outside leaves from the cabbage. Cut in half and cut out the core. Cut the cabbage into bite-size sections. Place the chopped cabbage in a medium-size stockpot and cover with the water. Add 2 tablespoons of the butter and season with salt and pepper to taste. Cook until tender, but do not overcook. Drain the cabbage. Melt the remaining 2 tablespoons butter and pour the butter over the cabbage. Serve hot.

YIELD: 4 TO 6 SERVINGS