Cut the cabbage in half and place it, cut side down, on a cutting board. Slice the cabbage into thin shreds like delicatessen slaw. Melt the butter in a large skillet, stir in the caraway seeds, breadcrumbs and 1/2 tsp salt. Cook, stirring constantly, until lightly browned. Set aside.
Bring a large pot of water with the sugar and 1 Tbsp of salt to a boil. Add the cabbage. Cook for 4 minutes. Drain well.
Stir the cabbage into the skillet with the crumbs. Reheat for just a minute and pour onto a serving dish. Taste and add salt if necessary. Serve hot.Makes 4 Source: