Michigan Farmer Cabbage Stew

2 tablespoons of butter
1 small onion, chopped
3 large potatoes, peeled and diced
2 cups of white or green cabbage, chopped fine
3 cups of water
1 teaspoon of salt
1 1/2 cups of evaporated milk
Paprika

In a deep, large sauce pan, melt the butter and saute the onion until just tender.

Add the potatoes, the cabbage, the water, and the salt and cook covered, over low heat, until the potatoes are tender.

Stir in the milk and heat to near boiling.

Transfer to a warmed serving plater and sprinkle with the paprika.

Serve at once.

This recipe will make enough for 4 to 6 people.