From The Modern Family Cookbook
The green cabbage of spring and summer ist the most attractive to the eye when cooked, but white winter cabbage tastes just as good and has about the same food value, when properly cooked. If cabbage is old or poor in quality, due to drouth or other conditions, trim off outside leaves and end of stalk, and let the head soak at least 1 hour in ice water. Then drain. Cut in quarters and remove the central stalk, then slice or chop cabbage coarsely. Drop into boiling salted water and boil rapidly, uncovered until just tender, 6 to 9 minutes. Drain thoroughly and pour melted butter or medium White Sauce over the hot cabbage. Serve immediately. A 2 lb. head serves 5.