2 lb. cabbage, shredded
1 c. water
Salt to taste
1 onion, diced
1 tsp. caraway seeds
1/4 lb. salt pork, chopped & fried
1/4 c. vinegar
2-3 tbsp. flour
1 lg. can mushrooms

Fry salt pork and onion until golden brown. Add flour and stir constantly until browned. Combine shredded cabbage, water, salt, caraway seeds, vinegar and mushrooms. Add salt pork mixture to cabbage and cook on very low heat until tender, stirring often. This is an excellent filling for pierogi or a side dish served with kielbasa.