Sour Cabbage
Jane Henrichs, Winnetoon, NE

3 to 4 cups cabbage, cut into small pieces for cooking
1 cup water
1 ½ teaspoon salt
1 teaspoon sugar
1 teaspoon caraway seed

Sauce:
2 Tablespoons flour
2 ½ Tablespoons butter
1 to 2 Tablespoons vinegar

Place cut cabbage in a 1 ½ quart saucepan.  Add water, salt, sugar, and caraway seed.  Cook slowly until tender (15-18 minutes) Set aside.  Combine flour and butter for sauce; let simmer a minute (slightly boiling) and add to cabbage;  add vinegar and let come to a boil; then serve.  Sugar and vinegar must be added to the individual’s taste.