Pennsylvania Dutch Sour Cream cabbage
Pennsylvania Dutch Sour Cream Cabbage
Yields 8 to 12 servings.
1 medium head cabbage, shredded
1/2 cup vegetable oil (for frying)
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups granulated sugar
2 tablespoons all-purpose flour
1 pint (2 cups) sour cream
2 cups distilled white vinegar
Heat oil in a large 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.
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