1 head green cabbage
1 tsp. butter (or olive oil)
1 tbsp. minced fresh parsley
1 tsp. sugar1/2 cup broth
1/2 tsp. caraway seeds, or to taste
Remove outer discolored leaves from cabbage. With a sharp knife cut out most of the core of the cabbage, leaving just enough to hold the head together. Slide head into wedges about 1 1/2" thick. In a large skillet, melt butter (or heat oil) and add cabbage, parsley, sugar, pepper & broth. Cover & cook over moderate heat for about 12 min., basting several times w/pan juices. When cabbage is nearly done, sprinkle with caraway seeds. Serve with a little of the pan juices.
Courtesy of "Jane Brody's Good Food Book"