2-3 lbs. white cabbage
3 pats butter
1/4 tsp. ground cumin or cumin seeds
1/4 tsp. caraway seed
1 sm. onion, sliced
Dash of pepper
Dash of salt
1 oz. vinegar
4 oz. Rhine wine
1 c. water
1 tbsp. flour

Remove any hardened or wilted leaves from head of cabbage. Soak cabbage for an hour in lightly salted water. Chop cabbage into bite sized pieces. Place in appropriate sized saucepan with onion, vinegar, spices and water. Bring to a boil and gradually reduce heat. Cover and continue cooking until cabbage is soft. Add Rhine wine and simmer for an hour. Just before serving, a tablespoon of flour may be stirred into cabbage and cooked for several minutes more. Add butter in final stage of cooking. This dish is equally delightful chilled.