1 cabbage, shredded
1 T wine vinegar
2 oz. fat
1 pint sour or double cream
1 large tomato
3 or 4 green peppers
2 tablespoons flour
salt and pepper
1 teaspoon caraway seeds

Cook the shredded cabbage in very little salted water with the quartered tomato, the seeded and sliced peppers, caraway seeds and seasoning. Cook till all vegetables are tender. Make a light roux with the flour and fat and mix it into the cooked vegetables. Stir in the cream and heat through before serving.