1 head cabbage
Salt
2 tbsp. butter or oil
2 heaping tbsp. flour
About 1 1/2 c. canned tomatoes and sauce
1 sm. onion, finely chopped

Clean and core the cabbage and shred it about 1/4 inch thick. Pour boiling water over it, drain. Cook the cabbage in a little salted water for 10 minutes. Saute the onion until the pieces wilt, and stir in the flour. Add tomatoes and liquid to the roux, simmer for a few minutes. Season with sugar and salt; add the cabbage and cook for another 10 minutes.