Shred cabbage and soak in cold, salted water for ½ hour. Drain well. Melt 4 tablespoons butter in a large saucepan; add cabbage; season to taste with salt and freshly-ground black pepper and the juice of ½ lemon and simmer, covered, until cabbage is just tender, but not browned. Stir in finely chopped parsley and serve.
Great Dishes of the World