1 sm. head of cabbage
3 tbsp. butter
3 c. hot milk
1 c. light cream
1 tsp. caraway seeds
1 tsp. salt

Place finely chopped cabbage in a large pot. Add enough water to cover cabbage. Cook until tender. Drain, leaving 1 cup of cabbage stock in pot. Add butter, milk, cream, salt, and caraway. Stir well and cook 3 more minutes.