• Heart of a small, firm cabbage
• Salt
• 2 tablespoons butter
• 1 medium onion, sliced finely
• 1 teaspoon caraway seeds
• 1/2 teaspoon each salt and pepper
• 1/2 teaspoon sugar
• Pastry for two 8-inch pie crusts
• 2 hard-boiled eggs
• 3/4 cup sour or sweet cream

1. Blanch cabbage 2 to 3 minutes in boiling salted water.
2. Drain thoroughly.
3. Shred finely and reserve.
4. Melt butter in a large pan.
5. Cook onion slowly until soft, but not brown.
6. Add caraway seeds.
7. Add cabbage and continue cooking, stirring frequently.
8. Season with salt, pepper, and sugar.
9. Roll out pastry.
10. Line a deep 8-inch pie plate with half the pastry.
11. Spread in cabbage mixture.
12. Make a pattern on top with slices of hard-boiled eggs.
13. Top with cream.
14. Cover with rest of pastry.
15. Press edges down.
16. Bake in 325°F oven about 35 minutes or until crust is golden.

Plain Pastry: 2 cups flour, mixed with 1/2 teaspoon salt. Cut in 2/3 cups shortening, chilled. Add 1/3 cup cold water very gradually by sprinkling it in. Form 2 balls and chill. Roll out to 1/8-inch thick.  .