Most people like to boil cabbage, as with corned beef. I prefer frying it in the skillet. Probably not as healthy but it leave more of a taste and a bite to the cabbage.
It’s great if you have some bacon grease but butter also works fine alone.
1 head of cabbage
1/2 -1 stick of butter or margarine (you can also subsitute a couple of tablespoons of bacon grease)
1 chopped onion
salt and pepper to taste (you could also use Mrs. Dash or some other no salt seasoning)
Chop cabbage into long slivers. Melt 1/2 stick of butter in a large skillet. Add chopped onion, then cabbage. If the head of cabbage is large you can add it in batches until it wilts down enough to add the remaining cabbage, you can add extra butter in batches if needed.
I saute until cabbage is just starting to become translucent. You can cook shorter or longer based on how you prefer the texture of your cabbage.