Caraway-Sour Cream Cabbage

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Caraway-Sour Cream Cabbage

 

1/2 cup water

1/2 teaspoon salt

6 cups shredded cabbage

1 large onion, sliced

1 cup dairy sour cream

2 tablespoons all-purpose flour

1 teaspoon prepared mustard

1 teaspoon caraway seed

1/2 teaspoon salt

1/8 teaspoon pepper

paprika

 

In saucepan, bring the water and 1/2 tsp. salt to boiling. Add cabbage and

onion; cook, covered, until crisp-tender, 7 to 8 minutes. Drain, reserving

cooking liquid. Add enough water to cooking liquid to make 3/4-cup. In same

saucepan blend together sour cream, flour, mustard, caraway seed, 1/2 tsp. salt,

and pepper.

Stir in cooking liquid. Fold in cabbage and onion. Turn mixture into a 1

1/2-quart casserole.

Bake covered at 350 degrees until heated through, about 20 minutes, stirring

once. Sprinkle generously with paprika.

 

 

 

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