Created by Derf on May 31, 2013
Step 1: Shred the cabbage, discarding the outside leaves and the stock.
Step 2: Plunge it into boiling salted water and cook for 3 to 5 minutes, drain and press out all moisture.
Step 3: Sweat the onions in the fat or oil, when transparent, turn up the heat to brown slightly.
Step 4: Stir in the brown sugar, salt and pepper.
Step 5: Cook until coloured a little more, then incorporate the cabbage, reheat.
Step 6: Sprinkle lightly with caraway seed, if desired, when serving.