1 head Savoy cabbage
⅓ cup unsalted butter
3 tablespoons chopped fresh sage
¾ teaspoon coarsely ground pepper
¼ teaspoon salt
Cut cabbage into 8 or 10 wedges, leaving core intact; reassemble into original shape. In saucepan that holds cabbage snugly, bring 2 inches water to boil. Add cabbage; cover and steam until tender, 10 to 12 minutes. Arrange on platter. Meanwhile, in small skillet, melt butter over medium heat until no longer foaming; cook sage, stirring, until crispy, about 3 minutes. Stir in pepper and salt; pour over cabbage.