Cut a small head of cabbage into pretty fine shreds the length of the cabbage or halve a large head and do the same (if it's a large head we'll use the rest of it in a minute.) Cut up potatoes, thinly sliced, (I cut mine like very thin French Fries, jackets still on, or use leftover potatoes) Alternate layers of the shredded cabbage and the thin sliced potatoes in a large skillet 10" or 12" with a little grease in the bottom of it ( the fresh cabbage is a large volume at first then it will cook down). Season well, however you like, I use chopped garlic, salt, cajun seasoning, peppermill pepper, Blackened Seasoning, etc...between the layers of cabbage and potatoes and toss when the skillet is full. Cook until tender and lightly browned, turning the "bubble" over a couple of times... I add fresh onions chopped to the mixture right before I cut the heat off, so it will be crispy tender. The Brits call this one bubble and squeek, because it bubbles in the skillet and the cabbage squeaks across your teeth, LOL! I think they traditionally boil the potatoes, then throw it in with the cabbage and fry it, but I just fried mine til tender, and it turns out pretty good. I cook mine a good while, about an hour or more (on med heat for about 30 minutes then on lower heat for the remainder of the time.) If you had a large head of cabbage and only used half of it, then cut the rest into wedges (I usually can get about 4 to 6 from 1/2 of a large head of cabbage) season with seaoned salt, garlic either powder or chopped, peppermill pepper, and whatever else you like as a seasoning. Wrap them with 2 pats of butter each in foil. I put 2 wedges in each foil package and seal the top and ends well, so I don't lose my butter. Enjoy with a meal in the next couple of days. Will keep well in the foil, or mine did. Bake in the oven @ about 350 for an hour or on the grill until tender.