Sauteed baby cabbage

Last night we pulled some sausages out of the freezer, and meanwhile in another pan I sliced up the baby cabbages, leaving the core on each slice to hold them together, and sauteed each slice in butter. It took a few batches, but that was how long it took the sausages to cook too.

I think there's a more artistic way to do this - the slices still came apart somewhat - but simple, really good cabbage, sauteed with butter and salt - who needs a complicated recipe on a summer night?