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4 tbsp. flour
4 tbsp. butter
1/4 tsp. paprika
3 c. water (approximately)
1 sm. head cabbage
1/2 c. tomato paste
1 can (small) crushed tomatoes
Salt, pepper, pinch of sugar
1/2 c. milk
Make a roux of the flour and butter by slowly browning together in a pan. Add water and blend with wire whisk. Add finely chopped cabbage, cook 15 minutes. Then add cut up potatoes and cook until tender. Add 1/2 can tomato paste, small can crushed tomatoes, salt, pepper and a pinch of sugar. Bring to boil. Remove from heat. Stir in milk and slowly bring back to hot.
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