Pennsylvania Dutch Sour Cream Cabbage8 Reviews
- Prep: 5 min
- Cook: 40 min
- Ready In: 45 min
“One head fresh cabbage simmered with sour cream, sugar, vinegar, flour, salt, pepper and oil.” - by EPPLEYL
Original recipe yields 8 to 12 servings
- Heat oil in a medium skillet over medium heat. Add cabbage, salt and pepper and cook until tender, 15 to 20 minutes.
- 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.
Amount Per Serving (10 total)
- 289 cal
- 10.8 g
- 47.7 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"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...." See more"
"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 cut dow..." See moren on the vinegar and the sugar to taste if you are afraid it will be too sour or sweet. If you are used to Pennsylvania Dutch food though - it will be perfect as written! I can eat it as a meal by itself with some crusty bread slathered in butter."
"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 German sec..." See moretion of South Saint Louis, and my mother also did a similar dish with bacon instead of oil."
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