Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 mediums | Onions; sliced |
| \N \N | Artificial sweetener to equal 1 tbsp. sugar |
| 1 medium | Cabbage; shredded |
| 1 teaspoon | Salt |
| ½ teaspoon | Caraway seeds |
| 1 tablespoon | Vinegar; (1 to 2) |
| ½ cup | Water |
| 3 larges | Tomatoes; peeled and chopped |
| 1 tablespoon | Flour |
| \N \N | Bouillon |
In deep saucepan, saute' onions in small amount of bouillon. Saute' until soft and golden. Sprinkle with sugar. Add cabbage, salt, caraway, vinegar, and water.
Simmer, covered, over low heat for 30 minutes. Add tomatoes and simmer, covered for 15 minutes more. Mix flour with 2 to 3 tablespoons of pan liquid.
Make a smooth paste. Stir into cabbage. Cook, uncovered, stirring constantly until mixture thickens.
Suggested Wine: Sauvignon Blanc Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 24, 1998