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Cabbage and tomatoes

2 medium onions, sliced

Artificial sweetener to equal 1 tablespoon sugar

1 teaspoon (5ml) salt

1 medium cabbage, shredded

½ teaspoon (2.5ml) caraway seeds

1 to 2 tablespoons vinegar

½ cup (120ml) water

3 large tomatoes, peeled and chopped

1 tablespoon flour

Bouillon.

Method:   In a deep pot, sauté onions in a small portion of bouillon, until soft and golden.  Sprinkle with sugar sweetener and add cabbage, caraway, salt, water and vinegar.   Simmer, covered, over a low heat, for half an hour.  Add tomatoes and simmer, covered, for a further 15 minutes    Mix flour with 2 to 3 tablespoons of pan liquid to make a smooth paste.  Stir this into the cabbage.  Cook, uncovered while stirring, until the mix thickens to your liking.

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