This is a typically Ukrainian way of preparing cabbage. It is my Babusia's recipe and we have been known to fight over the last spoonful in the pot! It is typically served as a vegetable with a meat course (but never with poultry).
~ one small head green cabbage
~ one small onion, chopped
~ 3 tablespoons plus 1 tablespoon butter
~ 2 tablespoons water
~ one tablespoon white flour
~ one cupful cooked tomatoes, strained
~2 tablespoons sour cream
~ salt and black pepper to taste
measures conversion [+]
What you do: Shred the cabbage. Cook the onion in 3 tablespoons of butter in a large pot or skillet until tender but not browned. Add the cabbage and the water and let cook uncovered for about ten minutes until the cabbage is tender but still slightly crisp. In a small saucepan, heat the remaining tablespoon of butter, blend in the flour and stir in the tomatoes. Cook over low heat, stirring constantly until the sauce thickens. Stir in the sour cream, adding salt and black pepper to taste. Combine the sauce with the cabbage and simmer for a few minutes to blend the flavours.
J PRecipe category: Vegetable-Dishes > Cabbage