1 head green cabbage
1 tsp. butter (or olive oil)
1 tbsp. minced fresh parsley
1 tsp. sugar1/2 cup broth
1/2 tsp. caraway seeds, or to taste

Remove outer discolored leaves from cabbage. With a sharp knife cut out most of the core of the cabbage, leaving just enough to hold the head together. Slide head into wedges about 1 1/2" thick. In a large skillet, melt butter (or heat oil) and add cabbage, parsley, sugar, pepper & broth. Cover & cook over moderate heat for about 12 min., basting several times w/pan juices. When cabbage is nearly done, sprinkle with caraway seeds. Serve with a little of the pan juices. 

Courtesy of "Jane Brody's Good Food Book"

1 medium head cabbage, shredded
1 large onion, diced
1 cup grated carrots
2 stalks celery, chopped
1 cup white sugar
1 cup white vinegar
3/4 cup olive oil
1 tablespoon salt
1 tablespoon dry mustard
black pepper to taste

In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.

1/2 cup plain low-fat yogurt
2 tablespoons Dijon mustard
1 tablespoon water
2 teaspoons low-fat mayonnaise
2 teaspoons fresh lemon juice
6 cups thinly sliced cabbage (about 1 large)
4 medium carrots, shredded
1 cup thinly sliced red onion (about 1 large)
1/2 teaspoon dill seeds

In a large bowl whisk together yogurt, mustard, water, mayonnaise, and lemon juice and add remaining ingredients, tossing to combine well. Season coleslaw with salt and pepper.