1 sm. head green cabbage
1/3 tsp. salt
1 tbsp. sugar
1/2 c. vinegar
1/4 c. flour and some water (thickening)
1/2 can of evaporated milk (approximately)
1 tsp. caraway seeds (optional)

Cut cabbage a little thicker than cole slaw. Cook cabbage until it begins to be tender. Add salt while cooking. Drain all but a little water - add sugar and vinegar. Make sure it is tart enough. Put flour and water together as thickening.

Pour into cabbage mixture until thickened. Add milk. Cannot add any vinegar after milk is stirred in or it will curdle. Serve warm over mashed potatoes.