Braised Cabbage
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Instructions
Core cabbage. Shred or slice into 1/4 inch slices. In a saucepan, steam cabbage, uncovered, in 1 cup salted water over high heat with water boiling for about 20 minutes, making sure to stir the cabbage frequently. Add caraway seeds, lard or butter, vinegar and sugar (vary the amounts of these to your desired taste).
Cover saucepot and reduce heat to medium or medium low; continue to cook until the liquid has evaporated. Watch carefully because cabbage will burn when liquid has cooked off.
Serve with an extra pat of butter, if desired.
