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  • 50minutes
  • 189calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsSelenium, Natrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 onion , larger than a walnut, chopped

  2. 1 tablespoon shortening (or oleo)

  3. 1 1/2 cups water

  4. 1/2 cup vinegar

  5. 1/2 cup sugar

  6. 1 teaspoon salt

  7. 1/4 teaspoon pepper

  8. 1 1/2 lbs cabbage , thinly sliced

  9. 1 teaspoon caraway seed (or to taste)

  10. 2 teaspoons flour

Instructions Jump to Ingredients ↑

  1. Brown the onion in the shortening, only to a golden color. Do not brown.

  2. Add the water, vinegar, sugar, salt and pepper. Bring the liquid to a boil. (This liquid is just enough for this size cabbage.).

  3. Put cabbage in; sprinkle with caraway seed if you wish.

  4. Boil for 1/2 hour.

  5. Sprinkle with flour. Stir it up and boil just a few seconds for the flour to dissolve.

  6. Grandmother notes that you shouldn't "put cooked cabbage in the freezer -- just in box." (Box is the old-time short way of saying "icebox" -- we would say refrigerator!).

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