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.