Remove and discard any wilted outer leaves from the cabbage, rinse under cold water, then cut out the core and slice the cabbage into 2–3-inch chunks or wedges. (Prep time: 5 minutes)

Bring 6 cups of water to a rolling boil in a large pot over high heat, covered to speed up the process.

Stir in 2 teaspoons of salt until fully dissolved, then carefully add the cabbage pieces, ensuring they are submerged.

Reduce heat slightly to maintain a gentle boil and cook for 10–15 minutes, or until a fork pierces the thickest part of a wedge easily without the cabbage falling apart.

Drain the cooked cabbage in a colander, shaking off excess water.

Return the drained cabbage to the pot, add 3 tablespoons butter, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and red pepper flakes if using. Toss gently over low heat for 1–2 minutes until the butter melts and coats all pieces.

Taste and adjust seasoning with additional salt or pepper if desired, then serve hot.