1 med. head cabbage
1/2 c. boiling water
1 (12 oz.) can corned beef
1 c. toasted bread cubes
3 tsp. butter
1 tsp. caraway seed

Cut cabbage into 6 uniform wedges. Arrange in skillet with water; place corned beef on top of cabbage. Cover and simmer until cabbage is tender. Serve with bread cubes browned in butter with caraway seeds, if you wish. Serves 6.