Discard any wilted leaves and cut cabbage in quarters through the core.
Cut with a sharp knife into 1/4 inch shreds.
Heat water, butter and dill sprigs to a boil.
Pile in the cabbage, sprinkle with salt and cover closely.
When the first wisp of steam escapes from under the lid, turn heat low and cook just until tender, about 8 minutes.
Uncover, lift out the dill and drain if necessary.
A squeeze of lemon juice adds a sparkling flavor.