Caraway-sour cream cabbage

1. In saucepan, bring the water and ½ tsp. salt to boiling.
2. Add cabbage and onion; cook, covered, till crisp-tender, 7 to 8 minutes.
3. Drain, reserving cooking liquid.
4. Add enough water to cooking liquid to make ¾-cup.
5. In same saucepan blend together sour cream, flour, mustard, caraway seed, ½ tsp. salt, and pepper.
6. Stiri in cooking liquid.
7. Foldi in cabbage and onion.
8. Turn mixture into a 1 ½-quart casserole.
9. Bakei covered at 350 till heated through, about 20 minutes, stirring once.
10. Sprinkle generously with paprika.