Cut the cabbage in quarters and remove the tough inner stalk.
Shred the cabbage across the grain in inch strips.
Wash in cold salted water.
Plunge it into a pan of fast boiling water, to which you have added a ham bone, or 3 cups of the water in which ham or bacon has been boiled.
This addition should salt the water enough (if you have neither the bone nor the ham water, you must, of course, use salt in the cooking water).
Add the skinned onion and cook for 5 to 10 minutes, or until the cabbage is tender but still has body.
Drain very well.
Dust with pepper and grated nutmeg and serve with melting butter on top.