Caraway-Sour Cream Cabbage
Yield
6 servingsPrep
15 minCook
35 minReady
50 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
water
|
|
| ½ | teaspoon |
salt
|
|
| 6 | cups |
cabbage
shredded |
|
| 1 | large |
onions
sliced |
|
| 1 | cup |
sour cream
dairy |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
prepared mustard
|
|
| 1 | teaspoon |
caraway seeds
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | x |
paprika
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
water
|
|
| 2.5 | ml |
salt
|
|
| 1.4 | l |
cabbage
shredded |
|
| 1 | large |
onions
sliced |
|
| 237 | ml |
sour cream
dairy |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 5 | ml |
prepared mustard
|
|
| 5 | ml |
caraway seeds
|
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 1 | x |
paprika
|
*
|
Directions
In saucepan, bring the water and ½ teaspoon salt to boiling. Add cabbage and onion; cook, covered, until crisp-tender, 7 to 8 minutes.
Drain, reserving cooking liquid.
Add enough water to cooking liquid to make¾ cup.
In same saucepan blend together sour cream, flour, mustard, caraway seed, ½ teaspoon salt, and pepper. Stir in cooking liquid. Fold in cabbage and onion.
Turn mixture into a 1½-quart casserole.
Bake covered at 350℉ (180℃) until heated through, about 20 minutes, stirring once.
Sprinkle generously with paprika.
