1 head (about 2 lb.) red cabbage
1/3-1/2 c. firmly packed brown sugar
1 tbsp. caraway seed
1/2 c. vinegar
1/4 c. butter

Set out a heavy 3 quart saucepan. Remove and discard wilted outer leaves from cabbage. Rinse, cut into quarters (discarding core) and coarsely shred (about 2 quarts, shredded). Put cabbage into saucepan and add boiling salted water to cover (1 teaspoon salt per quart of water), brown sugar and caraway seed.

Cook 8-12 minutes, or until cabbage is just tender. Remove from heat and drain. Add vinegar and butter. Toss together lightly to mix. Serve immediately. 6 servings.