Halve the savoy cabbage and cut into strips. In a saucepan, heat some water (approx. 1 - 2 cm high) with 1 teaspoon of salt and 1 teaspoon of caraway seeds, put in the savoy cabbage, put the lid on and simmer for about 40 minutes at a low temperature. Pour more water in between, if necessary.
When the savoy cabbage has a pleasant consistency (still somewhat firm to the bite), stir in the crème double. Season to taste with lemon juice, maple syrup, curry powder and possibly salt.