This dish is similar to sauerkraut, but is served warm and can be made with either chicken or beef bouillon.
-By Carrie (Strommen) Lennie
1 head green cabbage, cored and shredded
2 Tbsp flour
1 tsp salt
1 Tbsp caraway seeds
2 Tbsp butter
1 ¼ cup chicken or beef bouillon
2 Tbsp cider vinegar
1 Tbsp sugar
- Put shredded cabbage in a large saucepan. Sprinkle cabbage with flour, salt and caraway seeds.
- Heat butter with bouillon and pour hot mixture over cabbage. Cover and simmer for 1 ½ hours, or until cabbage is tender.
- Stir in vinegar and sugar. Serve immediately. Makes 4 to 6 servings.