Density and distinctive taste of stewed cabbage give ordinary tablespoon flour. It should be a dry frying pan until dry cream and five minutes until cooked add cauldron.
Lovers of sweet-sour taste can add to the cabbage for five to ten minutes before the end of quenching, a spoonful of vinegar and sugar.
If you like cabbage, but do not carry its peculiar smell when cooking, put in a pan slice of stale bread. At the end of cooking, remove the spoon bread.