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Sour Cream Cabbage

1 medium head red cabbage
1 c. vinegar
1 1/2 c. commercial sour cream
1 tsp. salt

Quarter cabbage head. Remove core and discard any discolored outer leaves. Chop cabbage coarsely and place in large stainless or enamel pan with tight-fitting lid. Add 2 cups water; sprinkle salt over top. Cover and bring to a boil. When water boils, reduce heat and simmer until cabbage is tender. Remove lid, increase heat to medium-hot and continue cooking until all water in bottom of pan evaporates. Watch closely so cabbage doesn't scorch. When water has evaporated, add vinegar and stir well.

Cook until most of vinegar has evaporated, stirring occasionally. Remove from heat. Add sour cream. Stir well to coat all of cabbage. Add more salt if necessary and pepper, if desired. May be served hot, but is best if allowed to cool overnight and then served at room temperature. Will keep 2 weeks in refrigerator.

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