Caraway-Sour Cream Cabbage

Directions

In saucepan, bring the water and ½ teaspoon salt to boiling. Add cabbage and onion; cook, covered, until crisp-tender, 7 to 8 minutes.

Drain, reserving cooking liquid.

Add enough water to cooking liquid to make¾ cup.

In same saucepan blend together sour cream, flour, mustard, caraway seed, ½ teaspoon salt, and pepper. Stir in cooking liquid. Fold in cabbage and onion.

Turn mixture into a 1½-quart casserole.

Bake covered at 350℉ (180℃) until heated through, about 20 minutes, stirring once.

Sprinkle generously with paprika.