• 2 pounds cabbage, shredded coarsely
  • 4 tablespoons butter
  • 1 cup half and half
  • Salt and pepper
  • 1 teaspoon caraway seeds (optional)
  • Directions

    Throw the shredded cabbage into a large kettle of boiling salted water. Cook just 12 minutes. Drain and freshen in cold water. Just before serv ing, reheat the cabbage in a skillet, containing heated butter and cream, tossing with a fork until thoroughly heated. Season With salt and pepper and caraway seeds, if desired.

    Serves 8 to 10

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