Wash the cabbage and remove any damaged outer leaves
Cut the cabbage into wedges or shred it into thin strips
Choose a method:
Boiling: Add cabbage to boiling salted water; cook until tender (about 5–10 minutes for shredded, 10–15 minutes for wedges)
Steaming: Steam over simmering water until tender (about 6–12 minutes)
Sautéing: Heat oil or butter in a pan; cook cabbage with salt and optional garlic/onion until softened (about 8–15 minutes)
Roasting: Toss cabbage with oil, salt, pepper, and optional spices; roast at 425°F/220°C until browned and tender (about 20–35 minutes)
Stir-frying: Heat oil in a wok or skillet; stir-fry cabbage with aromatics and seasonings until crisp-tender (about 4–8 minutes)
Season to taste (salt, black pepper, garlic, vinegar, butter, soy sauce, or lemon juice)
Drain if boiling or steaming
Serve hot