Remove the outer leaves of the cabbage and the coarse ribs, and shred finely. Cook for 10 minutes in boiling salted water, remove from the water and drain thoroughly. Put the cabbage in an earthenware casserole, with ¼ lb. gammon, cut in cubes, 2 or 3 tablespoons of water, the same of vinegar, salt, and 1 teaspoon of caraway seed. Cover and simmer for 1 hour. Then add 1 glass of white wine, 2 tablespoons of sugar, cover and simmer for another hour. Before serving, stir in a ½ tablespoon of flour, and sprinkle with a little pepper. This is often served with goose or hare.