Charlie likes his boiled, but I like it fried. So we compromised.
I put some oil and water in a pan with chopped cabbage, caraway seeds, salt, and onion powder (because Charlie can't do onions). Covered and cooked on low until the cabbage began to be tender. Took off the lid and turned up the heat a bit and cooked the water out.
It was tender, but the thick cuts were still crisp, juicy, and flavorful. Definitely a keeper.