1/2 head of shredded cabbage
1 teaspoon salt
2 teaspoon caraway seeds
1/2 medium onion, shredded in
1/4-inch slices like cabbage
1 cup water
2-3 tablespoon lard or butter
1 tablespoon white vinegar
1 tablespoon sugar

Core cabbage. Shred or slice into 1/4 inch slices. In a saucepan, steam cabbage, uncovered, in 1 cup water over high heat with water boiling for about 20 minutes, making sure to stir the cabbage frequently.

Add lard or butter, vinegar and sugar (vary the amounts of these to your desired taste).

Cover saucepot and reduce heat to medium or medium low; continue to cook until the liquid has evaporated. Watch carefully because cabbage will burn when liquid has cooked off.

Serve with an extra pat of butter, if desired.