1 head (about 2 pounds) red cabbage
Boilin g salted water to cover (1 teaspoon salt per quart of water)
½ cup firmly packed brown sugar
1 tablespoon caraway seed
½ cup vinegar
¼ cup butter
1. Set out a heavy 3-quart saucepan.
2. Remove and discard wilted outer leaves from red cabbage.
3. Rinse, cut into quarters (discarding core), and coarsely shred (about 2 quarts, shredded). Put cabbage into the saucepan and add water to cover, brown sugar, caraway seed.
4. Cook 8 to 12 minutes, or until cabbage is just tender. Remove from heat and drain.
5. Add to cabbage vinegar and butter.
6. Toss together lightly to mix.
7. Serve immediately.
6 SERVINGS