1. In a small pan over a low heat melt the butter, add all of the herbs and the juice of the lemon.
2. Bring a large pot of salted water to the boil, add the cabbage and cook for 4–6 minutes, or until the cabbage is slightly tender and bright green. Strain and shake off the excess water.
3. Place the cabbage in a large serving bowl and drizzle over the herb and lemon butter. Season with salt and cracked black pepper.
Top Tip: You can blanch the cabbage and make the lemon herb butter the day before, leave cool in the refrigerator. To assemble, heat the butter on a low heat until hot in a large pan and then toss in pre-cooked cabbage and mix until hot.