We ate a lot of cabbage in Mexico, both raw and cooked, because it was economical and also because it’s so sturdy that it does not require long refrigeration. A lot of people don’t like it cooked because they find it strong tasting and smelly. Here I offer a simple and delicious solution. Steam it in a pot with butter, sugar, and shredded carrot for color. When the cabbage is done, it’s so tender it melts in your mouth and the leaves taste slightly sweetened. Most of the melted butter and sugar remains in the pot.