How to Cook Cabbage

I cannot for the life of me understand why cabbage is not everyone's favourite thing to eat. Or at least favourite vegetable. I have been led to believe that it is because everyone is cooking it wrong, so here is how to cook a cabbage:

1) Take off outer leaves that look kind of yucky.
2) Remove core bit.
3) Get out a nice big frying pan, with a lid.
4) Chop cabbage into 1"x1" pieces, approximately.
5) Put cabbage in frying pan with approximately 2/3 cup of water and two generous pats of butter. And I mean generous! Like a tbsp each. Or more. This is no time to be stingy on the butter.
6) Turn heat on stove element under frying pan to med-high. (Like on a stove that goes 2-9, put it on 7.)
7) Put the lid on.
8) The water should start boiling fairly quickly - boil with the lid on for about 2-3 minutes, no longer. The cabbage should be a lovely bright green.
9) Remove the lid, keep the heat up. The water will boil off quickly, then you need to stir to prevent sticking and burning. When the bottom of the pan starts to show some browning, TURN THE HEAT OFF!
10) Sprinkle a pinch or two of salt over the cabbage and continue stirring until the sizzling stops.

Serve immediately. The cabbage should be sweet and delicious with a faintly caramel-y flavour. If it doesn't taste good, it means you're buying crappy cabbage and you need to find a new source. I highly recommend the Madrona Farm cabbage, of course, but any freshly picked local cabbage should be fine. If you are buying cabbage from California you deserve what you get.