1 sm. head cabbage, finely shredded
1 tbsp. butter
1 tsp. sugar
1/2 c. sour cream
1 egg, slightly beaten
1/4 c. cider vinegar
1 tsp. salt
1/4 tsp. pepper

Cook cabbage in rapidly boiling water for 3 minutes or until crisp tender. Drain thoroughly. Put egg, vinegar, butter, salt, pepper and sugar in a heavy medium saucepan. Cook and stir over very low heat until thickened. DO NOT BOIL. Cool slightly. Stir in sour cream. Pour sauce over cabbage and toss to coat. Garnish with paprika.