1 large green cabbage, outer leaves discarded, cored, remainder shredded coarsely (“there should be 2 to 2 ½ quarts of shreds”), cooked uncovered in a large amount of boiling salted water for 5 to 7 minutes, or until tender, drained thoroughly
1 C (generous) heavy sour cream, scalded and seasoned to taste with salt, freshly ground black pepper, and a dash of ground nutmeg
2 or 3 Tbsp butter
1 tsp caraway seeds
Stir sour cream mixture into cooked drained cabbage. When ready to serve, stir in butter and caraway seeds.