1 sm. head red cabbage
1 sm. onion, chopped
2 tbsp. butter
1/3 c. brown sugar
1/4 c. vinegar
1/4 c. water
1/4 c. raisins
1 tbsp. all-purpose flour
1 1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. caraway seed

Thinly slice or coarsely shred cabbage. In skillet, cook cabbage and onion in butter for 5 minutes, stirring occasionally. Add brown sugar, vinegar, water, raisins, flour, salt, pepper and caraway seed, blending well. Cook until sauce thickens. Cover and cook slowly 10 to 15 minutes longer. Serve with pork roast. Makes 4 to 6 servings.