method
1. Discard the coarse outer leaves of the cabbage and cut it into quarters, then remove the stalk from each piece.
2. Shred the cabbage finely, wash and drain it thoroughly, then dry it in a clean towel.
3. In a flameproof casserole, melt the butter or fat and fry the onion gently until transparent.
4. Add the shredded cabbage and saute lightly, stirring well. Sprinkle in the paprika, caraway seeds, salt and pepper, then stir in the soured cream.
5. Cover the casserole and continue cooking very gently on top of the cooker or in a moderate oven (160°C, 325°F) for 15 to 20 minutes, until the cabbage is tender.
6. Serve with Hungarian Goulash, bratwurst, grilled sausages or mackerel.
