We had the Savoy Cabbage sitting around, but still in excellent shape.  This came out very good and was a great way to use up some veggies.  Not bad for messing around with ingredients!

1/2 Savoy Cabbage
1 Bunch Leeks
3 Chiogga Beets
1 Tbs Vinegar
1 Clove Garlic
1 Tsp Caraway Seed
2 Tbs Butter
Salt & Pepper

The beets were cooked ala pressure cooker, and diced.

For the cabbage and leeks, I first boiled about 1 cup of water with the caraway seeds, and the vinegar (to cut down on the cabbage smell.  When boiling I added the garlic, cabbage, and leeks.  I cooked this for about 25 minutes, adding about 2 cups more water (I dented the lid for my pan, so steam escapes now).   Toss occasionally.  When the cabbage is cooked, drain the water.  Add the butter and the beets.  Season with salt and pepper to taster.  Serve.