In my Hungarian grandmother's version, there might even be more butter! However, I use less than she did - and I use part bacon grease. Hard to go wrong, that way! I agree with others: it's better if the cabbage is cooked for longer; it's softer and sweeter and gains a better flavor. The real trick, I think, is adding more pepper than you might think to. As a general rule, I don't use black pepper - the smell turns me off - but with this, give some liberal shakes. Not enough to make it spicy, but enough to give it flavor. Use a little more salt that you'd think to, too - delicious and inexpensive! I added a few mushrooms because I had them, and a little bacon. Even the three-year-old asked for more!
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In my Hungarian grandmother's version, there might even be more butter! However, I use less...