Viennese Cabbage

2 tablespoons butter or margarine
1 large onion, chopped
1 medium head green cabbage, coarsely shredded
1 cup champagne
1 tablespoon white wine vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt
Dash of pepper
1/4 cup whipping cream

Heat butter in 12-inch skillet until hot. Cook and stir onion in butter over medium heat until tender. Add cabbage; cook and stir until slightly limp, about 5 minutes.

Stir in remaining ingredients except whipping cream. Heat to boiling; reduce heat. Cover and simmer 5 minutes.

Uncover and cook over medium heat, stirring occasionally, until cabbage is crisp-tender and liquid is evaporated, about 15 minutes.

Stir in whipping cream. Sprinkle with caraway seed if desired.

Yields 8 servings.