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By Craig Claiborne
Trim the cabbage and shred it coarsely.
Heat the butter in a skillet. Add the cabbage, salt and garlic and stir well. Cover tightly and steam for ten minutes. Water is not necessary if the cover is tight enough.
Remove cover and add the caraway seeds, sugar and vinegar. Mix well. Stir in the sour cream and heat thoroughly but do not boil. Serve immediately.
© 1966 Craig Claiborne estate. All rights reserved.