Caraway-sour cream cabbage
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Water |
| ½ | teaspoon | Salt |
| 6 | cups | Shredded cabbage |
| 1 | large | Onion, sliced |
| 1 | cup | Dairy sour cream |
| 2 | tablespoons | Sll-purpose flour |
| 1 | teaspoon | Prepared mustard |
| 1 | teaspoon | Caraway seed |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| Paprika | ||
Directions
In saucepan, bring the water and ½ tsp. salt to boiling. Add cabbage and onion; cook, covered, till crisp-tender, 7 to 8 minutes.
Drain, reserving cooking liquid. Add enough water to cooking liquid to make ¾-cup. In same saucepan blend together sour cream, flour, mustard, caraway seed, ½ tsp. salt, and pepper. Stir in cooking liquid. Fold in cabbage and onion.
Turn mixture into a 1½-quart casserole. Bake covered at 350 till heated through, about 20 minutes, stirring once. Sprinkle generously with paprika.
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