INGREDIENTS
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1 1/2 teaspoons butter or margarine
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4 cups shredded cabbage or 1 small head of cabbage (cut cabbage into approximately 1/4-inch shreds with a knife, grater or shredder disk of food processor — amount of cabbage need not be exact)
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1/8 teaspoon salt
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1/8 teaspoon pepper (preferably fresh ground, but regular pepper works also)
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2 tablespoons water