Set out a heavy 3 quart saucepan. Remove and discard wilted outer leaves from red cabbage. Rinse, cut into quarters, discarding core, and coarsely shred ( about 2 quarts, shredded). Put cabbage into the saucepan and add water to cover, brown sugar, caraway seed. Cook for 8 - 12 minutes or until cabbage is just tender. Remove from heat and drain. Add to cabbage vinegar and butter. Toss together lightly to mix. Serve immediately. 6 servings