Dairy-style cabbage
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Shredded cabbage |
| 4 | tablespoons | Butter |
| 1½ | teaspoon | Salt |
| 1 | tablespoon | Lemon juice |
| 2 | tablespoons | Sugar |
| 1 | Egg | |
| 1 | cup | Sour cream |
Directions
Cook the cabbage in the butter over low heat for 45 minutes, stirring frequently. Stir in the salt, lemon juice and sugar. Cook 5 minutes longer. Beat the egg and sour cream together and add to the cabbage, mixing steadily until it begins to thicken. Serve 4 to 6.
Recipe Source: THEART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. Recipe By : Jennie Grossinger - "The Art Of Jewish
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