1 large yellow onion, peeled and thickly sliced
6 tablespoons unsalted butter, cut into pieces
2 teaspoons kosher salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
3 cups water
Directions
Prepare the vegetables: Remove any tough or damaged outer leaves from the cabbage. Cut the cabbage into 6–8 thick wedges, keeping the core attached so the wedges hold together. Scrub the potatoes well (peel if you prefer) and cut them into large chunks, about 1 1/2 inches. Peel the onion and slice it into
