First, set up two steamers and fill each with at least one inch of water. Place over medium-high heat. Refer to the lessons on Steaming for more information, if necessary.
As the water comes to a simmer, prepare the cabbage. Trim off the outer leaves, if necessary. Cut the cabbage into quarters and remove the core. Slice the cabbage into roughly 1/2" x 1" -inch pieces. Wash and spin dry. Set aside.
Once the water has come to a boil, place the cabbage in the basket, sprinkle with a bit of salt and transfer to the steamer. Cover with a lid and steam for about 10 minutes or so, stirring half way through so the cabbage cooks evenly.
In the meantime, begin the sauce.
Once the cabbage is softened and cooked through, remove the steamer basked from the heat and set aside.