Manchester white cabbage
Cut the cabbage into quarters, cut out the grub. Boil cabbage in salted water until half cooked. Put the cabbage between two plates, squeeze out the moisture and cut into squares. Pour the cabbage with broth, bring to readiness and cast in a colander (if there is no broth, you can simply boil in water until tender). Pour butter on the table.
white cabbage - 250 g, butter - 15 g, pepper to taste, salt to taste