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½ cup Water
½ teaspoon Salt
6 cup Cabbage, Shredded
1 large Onion, Sliced
1 cup Sour Cream
2 tablespoon Flour
1 teaspoon Mustard, Prepared
1 teaspoon Caraway Seed
½ teaspoon Salt
1 dash Pepper
Paprika
In saucepan, bring the water and salt to boiling. Add cabbage and onion; cook, covered, till crisp tender, 8 minutes. Drain, reserving cooking liquid. Add enough water to cooking liquid to make 3/4-cup.
In same saucepan blend together sour cream, flour, mustard, caraway seed, salt and pepper. Stir in cooking liquid. Fold in cabbage and onion. Turn mixture into a casserole. Bake covered at 350 till heated through, 20 minutes, stirring once. Sprinkle generously with paprika.
½ teaspoon Salt
6 cup Cabbage, Shredded
1 large Onion, Sliced
1 cup Sour Cream
2 tablespoon Flour
1 teaspoon Mustard, Prepared
1 teaspoon Caraway Seed
½ teaspoon Salt
1 dash Pepper
Paprika
In saucepan, bring the water and salt to boiling. Add cabbage and onion; cook, covered, till crisp tender, 8 minutes. Drain, reserving cooking liquid. Add enough water to cooking liquid to make 3/4-cup.
In same saucepan blend together sour cream, flour, mustard, caraway seed, salt and pepper. Stir in cooking liquid. Fold in cabbage and onion. Turn mixture into a casserole. Bake covered at 350 till heated through, 20 minutes, stirring once. Sprinkle generously with paprika.
