Fill a large (8-quart) pot with well-salted water and bring it to a vigorous boil. This step ensures that the cabbage retains both its flavor and its color during cooking.

While the water heats, remove and discard any discolored or tough outer leaves from the cabbage. Cut the cabbage into quarters through the core, then carefully remove and discard the hard core section. Tear the remaining leaves into large pieces, approximately 1 to 2 inches wide. A knife may be used for a cleaner presentation if preferred.

Once the water reaches a rolling boil, add the prepared cabbage leaves. Submerge the leaves completely and cook for approximately 90 seconds, or until the cabbage is tender yet still slightly crisp. Drain the pot immediately to prevent overcooking, then return the cabbage to the warm pot.

Add the butter to the hot cabbage and gently toss until the butter melts and coats each piece evenly. Sprinkle in the caraway seeds, celery seeds, black pepper, and salt to taste. Stir lightly to combine and allow the flavors to meld for a moment.

Transfer the cabbage to a serving bowl or platter while still warm. Serve immediately alongside roasted meats, pork, or sausage for a classic pairing.