Pennsylvania Dutch Sour Cream Cabbage

Pennsylvania Dutch Sour Cream Cabbage

9
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"One head fresh cabbage simmered with sour cream, sugar, vinegar, flour, salt, pepper and oil."

Ingredients

45 m {{adjustedServings}} servings 289 cals
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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 47.7g
  • 15%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 264 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oil in a medium skillet over medium heat. Add cabbage, salt and pepper and cook until tender, 15 to 20 minutes.
  2. Mix sugar and flour together in a medium bowl, then add sour cream and mix well; finally stir in vinegar and mix well. Add mixture to cabbage and simmer all together until desired consistency is reached.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews

9
  1. 9 Ratings

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Tried this recipe a second time with just a 1/4 cup of vinegar. I liked it better. The tartness in the orignal recipe was overpowering.

I remember my gramma making this on cold winter days. She liked to use purple cabbage too. I fix it like she does - using some bacn drippings in with the oil - or replacing the oil. You can c...

Just the right combination of sweet and sour, but it was too soupy. I had to thicken it with mashed potato flakes. Next time I'll cut the vinegar and sugar in half. I grew up in the largely Germ...