Shred the cabbage and boil with a bit of water and ½ tsp. caraway seeds for 30 minutes.

Heat 50 ml oil or 2 tbsp. lard in a pan.  Stir in 2 tbsp. flour and cook to a golden colour.

Add 1 tsp. paprika and water and stir to make a roux.  Pour over the cabbage, stir lightly and season with about 1 tsp. salt.

Cook another 15 minutes at low heat.  May be served with boiled potatoes.