Take a half head of cabbage (a whole cabbage if it's small) and remove the outer leaves. Then trim down the stem. You want to keep a good amount of the stem, because that's what's going to hold each piece together. Cut the cabbage into wedges from the stem, making each wedge about 2-3 inches at the thickest part, keeping the stem as part of each wedge to keep it together. You want about 5-6 wedges total.
Melt some butter in a large pan, then arrange the wedges in a single layer, flat on their sides. Cook without touching them for 5 minutes on one side, until they are browned on the edges.
Carefully flip them over and cook for 5 more minutes on the other side. Then sprinkle them with a little salt and cover them with a cup of cream. Bring it to a simmer, then cover and cook 20 minutes at a low simmer.
After 20 minutes, carefully flip each wedge with a spatula or tongs. Cover and continue to simmer for another 20 minutes.
Squeeze the juice of a lemon over the cream, and give the pan a good shake to combine the liquid, then simmer it, uncovered, for another 5-7 minutes, until the sauce cooks down a bit.
Serve the cabbage wedges with a sprinkling of kosher salt.
This dish makes cabbage almost elegant; a rich, creamy dish with a nutty overtone and a slight tinge of lemon to brighten it up. Get ready to be enchanted.
Enchanted by cabbage. Good luck explaining that one.