Categories: Casseroles, Vegetables, Side dish 
      Yield: 6 servings 
  
    1/2 c  Water 
    1/2 ts Salt 
      6 c  Shredded cabbage 
      1 lg Onion, sliced 
      1 c  Dairy sour cream 
      2 tb Sll-purpose flour 
      1 ts Prepared mustard 
      1 ts Caraway seed 
    1/2 ts Salt 
    1/8 ts Pepper 
           Paprika 
  
  In saucepan, bring the water and 1/2 tsp. salt to boiling. Add cabbage and 
  onion; cook, covered, till crisp-tender, 7 to 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, 
  1/2 tsp. salt, and pepper. Stir in cooking liquid. Fold in cabbage and 
  onion. 
  Turn mixture into a 1 1/2-quart casserole. Bake covered at 350 till heated 
  through, about 20 minutes, stirring once. Sprinkle generously with 
  paprika.