1 head red cabbage (2 lb.)
Boiling salted water to cover (1 tsp. salt per qt.)
1/2 c. packed brown sugar
1 tbsp. caraway seed
1/2 c. cider vinegar
1/4 c. butter

Remove outer wilted leaves and quarter and shred cabbage coarsely, about 2 quarts. Put in saucepan, add water to cover, brown sugar and caraway seed. Cook 8-12 minutes until cabbage is just tender. Remove from heat and drain. Add vinegar and butter. Toss lightly to mix. Serve immediately. Serves 6.