Rode kool met soja glacee
In a large saute pan, bring 1/2 cup water and the butter to a simmer. Season each cabbage wedge with salt and white pepper and add to the pan, cover with foil, and cook for 20 minutes.
Flip the wedges over and cook until the water has evaporated and the cabbage is tender, about 15 minutes. Add the sherry vinegar, flipping the cabbage once more to coat. Cook until the vinegar is reduced by half.
Remove from the heat and, using a pastry brush, brush each wedge with soy sauce and let caramelize in the hot pan for 2 minutes. Serve immediately.