Cabbage with caraway is a Hungarian combination which goes well with Sauerbraten and Kartoffelsalat. From the long out of print “New World Encyclopedia of Cooking” published by the Culinary Institute of Chicago. Serves 6-8.
1 head red or green cabbage (or a combination), coarsely chopped
1/4 c butter
1 t caraway seed
1 t salt
1/4 t black pepper
1 T white or cider vinegar
Method: melt butter in a heavy saucepan then add cabbage, caraway seeds, salt and pepper; toss. Cover and cook over low heat 10 to 15 minutes or until cabbage is wilted. Add vinegar and cook 5 minutes long. Can be served immediately but will be fine at room temperature for awhile.