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pennsylvania Dutch Sour Cream Cabbage yields 8 To 12 Servings. 1 Medium Head Cabbage, Shredded
1/2 Cup Vegetable Oil (for Frying)
1 Teaspoon Salt
1/2 Teaspoon Ground Black Pepper
2 Cups Granulated Sugar
2 Tablespoons All-purpose Flour
1 Pint (2 Cups) Sour Cream
2 Cups Distilled White Vinegar heat Oil In A Large Skillet Over Medium Heat. Add Cabbage, Salt And Pepper And Cook Until Tender, 15 To 20 Minutes. mix Sugar And Flour Together In A Medium Bowl, Then Add Sour Cream And Mix Well; Finally Stir In Vinegar And Mix Well. Add Mixture To Cabbage And Simmer All Together Until Desired Consistency Is Reached. |
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