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Pennsylvania Dutch Sour Cream Cabbage

Pennsylvania Dutch Sour Cream Cabbage

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings



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


  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.
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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.

Living Well

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 down 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.

Chef Bob

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 section of South Saint Louis, and my mother also did a similar dish with bacon instead of oil.