Shred a 1-pound head cabbage thin and wash thoroughly. Put the dripping cabbage into your saucepan, adding enough water to keep from scorching. Add ½ teaspoon margarine, ½ cup sugar, ½ teaspoon caraway seed and 2 tablespoons vinegar to make the whole tart. Boil only until tender; this takes from 3 to 10 minutes. Makes 4 servings.
These recipes are from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and are used with permission.