Cook Boiled Cabbage in 17 Minutes

Instructions:

1. Remove the outer damaged leaves from the cabbage. Cut the cabbage into quarters and slice out the tough inner core. Cut each quarter into 1-inch (2.5cm) thick ribbons or bite-sized squares for even cooking.
2. Bring the water and salt to a rolling boil in a large stockpot. Carefully add the cabbage ribbons, reduce heat to medium-high, and cook for 5 to 8 minutes until the color shifts from opaque white to a translucent, bright green.
3. Drain the cabbage immediately in a colander to stop the cooking process.
4. While still steaming, return the cabbage to the pot (off the heat) and toss with olive oil, lemon juice, and black pepper until evenly coated. Garnish with chopped parsley if desired.