"Simply delicious--everyone asked for a second helping."

1 small head cabbage
1 small onion, chopped
3 tablespoons butter
2 tablespoons water

1 tablespoon butter
1 tablespoon flour
1 cup cooked tomatoes, strained
2 tablespoons sour cream
Salt and pepper.

Shred the cabbage. Cook the onion in the butter until tender. Add the cabbage and the water. Cook, uncovered, for about 10 minutes or until the cabbage is tender but still slightly crisp.

Melt the butter, blend in the flour, and stir in the tomatoes. Cook, stirring, until the sauce thickens. Add the sour cream, and season the sauce to taste with salt and pepper. Combine the sauce with the cabbage, bring to a boil, and simmer for a few minutes to blend the flavors. Serve as a vegetable with a meat course.