Cut half a cabbage into thin slices. Boil in salted water for about five to seven minutes, or until just tender and drain. In a small pan, melt 3 T butter over medium heat and let brown, stirring constantly. Pour butter into a small dish and set aside. Return the pan to the heat and melt 1 or 2 T butter, then add in as many bread crumbs as you think you’ll want (I used about 1/3 cup). Toast over medium-high heat until lightly browned, stirring occasionally. Finally, reheat the cabbage over medium-high heat, using a tablespoon or so of the brown butter. When the cabbage is hot, drizzle with as much brown butter as you want and toss in the bread crumbs. You might not need all of them at first, but people love to add more at the table.