Depending upon the size of the head, it should be cut into quarters, sixths or even eighths. Try to ensure that each portion includes some of the core, or the you will end up with a bunch of separate leaves after it cooks. I would suggest that some bacon or even chicken fat will add more flavor than butter. After you remove the cooked cabbage, you can add a leftover ham bone and boil it until the remaining bit of meat are falling off the bone. Remove the bone, add celery and potatoes and the meat scraps to the "pot liquor" and you've got the basis of some delicious ham & potato soup.
