Preheat oven to 450 degrees.

Cut cabbage into quarters, remove core, and shred finely.

Place white wine and bay leaves in a large heavy saucepan.

Bring to a boil and reduce by half.

Add shredded cabbage, salt, and pepper to the saucepan.

Bring mixture back to a boil.

Cover the saucepan with a tight-fitting lid.

Transfer the covered saucepan to the preheated oven.

Bake for 30 to 35 minutes, or until cabbage is thoroughly limp.

Check the pot after about 15 minutes and stir the cabbage down.

Break butter into small pieces and stir into the hot cabbage until melted.

Adjust seasonings to taste.

Serve immediately or reheat in a 350 degree oven for 15 minutes if needed.