Trim the cabbage, then shred it. To shred, cut the cabbage in half, remove the core, then slice each half into thin slices and separate the slices with your hands into strips. Place the strips in a bowl or colander and rinse.
Transfer the rinsed cabbage to a large, deep skillet, without drying it off - the water adhering to the cabbage will allow it to steam. You can add a tablespoon of water to the bottom of the pan, but I don't find it necessary.
Turn the heat on medium-high and cover. When the cabbage starts to steam, which should take about 1 minute, lower the heat to medium.
Steam, covered, for about 5 minutes. Uncover, stir, and cook 2 more minutes to allow any remaining water to evaporate. If you still have too much water in the pan, you can drain it into a colander.
Then season the cabbage: I use an all purpose blend of 2 tablespoons of Salt, Pepper, and Garlic Powder , stirring to combine. Cook 2-3 more minutes, stirring. Garnish, if desired, with dried parsley and red pepper flakes. Serve warm.