Melt the butter in a wide sauté or braising pan over medium-high heat. Once the butter is melted, add the cabbage and sprinkle in the salt. Stir to coat the cabbage evenly with the butter, pour in 1/4 cup of water, cover, and reduce the heat to low-medium. Cook undisturbed for 5 minutes, stir, cover again, and cook for 5 more minutes, adjusting the heat to keep the liquid steaming but the cabbage not browning or sticking too much. Add 1 tablespoon or so of water if the cabbage starts to stick to the pan. Cook until the cabbage is tender but not mushy, about 20 minutes total. Serve hot or warm.