Brown in heavy skillet: 4 tbsp. flour 1 tsp. chopped onion

Meanwhile, boil 1 small head cabbage (shredded) in diluted tomato juice (about 1 1/2 cups tomato juice to 1 cup water). Add 2 slices bacon (chopped) or 1/2 cup ham or a small amount of fresh pork to give flavor. Season with salt. When cabbage is tender, drain. Then add this juice to the browned roux. Allow to boil about 3 minutes. Pour thickened sauce over cabbage and allow to simmer until ready to serve. Just before serving, add 2 tablespoons sour cream.