Cut the medium head of cabbage into wedges using a sharp knife and cutting board.

Add 4 cups water to a large pot and bring to a rolling boil over high heat.

Stir in 1 tablespoon salt into the boiling water to season.

Carefully add the cabbage wedges to the boiling water, ensuring they are submerged.

Boil the cabbage for 10 to 15 minutes, or until tender but still slightly crunchy.

Test doneness by piercing a wedge with a fork; it should be tender with a slight bite.

Drain the cooked cabbage in a colander to remove excess water.

Transfer the cabbage to a serving dish, drizzle with 1 tablespoon olive oil if desired, season with black pepper, and serve warm.