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.