This is a nice, fairly easy way to prepare cabbage, and it has a lovely presentation (if you don't burn it like I did!). Click on the Better Homes & Gardens link below to be inspired by their picture:
Source: adapted from Better Homes and Gardens magazine, December 2010
2 T. olive oil
1 T. butter
2 c. hearty bread, torn into coarse croutons
1 clove fresh garlic, minced
1/4 t. crushed red pepper
1 small head green cabbage, cut in 6 wedges
1/2 c. water
snipped fresh parsley
In a very large skillet, heat 1 T. olive oil and butter over medium-high heat. Add bread, garlic, and red pepper. Cook and stir 3-5 minutes until golden brown. Remove croutons from skillet with slotted spoon and cool in a single layer on paper towels.
Add cabbage to skillet, overlapping wedges if needed. Season with salt and black pepper. Add water, bring to boiling. Reduce heat and simmer, covered, 15 minutes or until tender.
Place cabbage on platter; drizzle with remaining olive oil. Serve topped with croutons, parsley, and lemon wedges.