Adapted from cooks.com
6 cups shredded Cabbage
2 cups sliced Leeks
1-cup dairy sour cream
2 Tbls. all-purpose flour paprika
1 tsp. prepared mustard
1 tsp. caraway seed
1/2 tsp. salt
1/8 tsp. pepper
In a saucepan, bring 1/2 cup water and 1/2 tsp. salt to boiling. Add cabbage and leeks; cook, covered, till crisp-tender, 7 to 8 minutes. Drain, reserving cooking liquid. Add enough water to cooking liquid to make 3/4-cup. In same saucepan blend together sour cream, flour, mustard, caraway seed, 1/2 tsp. salt, and pepper. Stir in cooking liquid. Fold in cabbage and onion. Turn mixture into a 1 1/2-quart casserole. Bake covered at 350 degrees F. until just heated through, stirring once. Sprinkle generously with paprika.