Cabbage With Sour Cream

Kraut Mit Rahm

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • The white part of a large cabbage
  • 2 or 3 tablespoons of sour cream, butter, salt, a few caraway seeds


Shred the cabbage very finely and put it in a deep frying pan with the sour cream and a little butter. Season highly with salt, and sprinkle with a few caraway seeds. Stir occasionally, keep the pan covered with a dish or plate, and simmer for 1½ to 2 hours.