3 lbs. (15 cups) cabbage, chopped

1 cup shortening

1 cup onions, chopped

1 tsp. caraway seeds

5 Tbsp. sugar

3 Tbsp. vinegar

1/3 cup flour

1 tsp. salt

Broth, as needed

Saute chopped onion in shortening until lightly browned.  Add sugar and vinegar, and pour a little broth over the mixture.  Add chopped cabbage, caraway seeds, and salt.  Saute until soft.  Sprinkle flour over and mix in thoroughly until thickened.  Add more broth if necessary.  Taste and add one or all of the following: more sugar, vinegar, or salt.  This reheats well.


This recipe is from “The Orthodox Herald,” courtesy of Favorite Recipes of St. Spiridon Orthodox Cathedral, Seattle, Washington.