Bring a largish pot of salted water about 2cm (1in) deep to the boil. Meanwhile slice cabbage as finely as you can be bothered, but no more than 1cm (1/3in) thick.

Add cabbage to the boiling water. Cover and simmer for 4-5 minutes so the cabbage that isn’t submerged will cook in the steam.

Drain well and return to the pan (off the heat). Add butter and toss until melted through.