Potatoes with Savoy Cabbage

Rinse, trim and cut cabbage lengthwise into quarters. Remove core and cut leaves into thin strips. Blanch cabbage in boiling salted water, about 8 minutes. Rinse with cold water and drain well. Peel onions and cut into thin rings. In a pan, sauté onions and cabbage in hot, melted butter, about 4 minutes. Add broth, bring to a boil and season with salt and pepper. Drain potatoes, let cool slightly and divide among plates. Sprinkle with remaining caraway seeds. Top with cabbage and broth and sprinkle with Emmentaler cheese.