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Pennsylvania Dutch Sour Cream Cabbage

SUBMITTED BY: EPPLEYL

"One head fresh cabbage simmered with sour cream, sugar, vinegar, flour, salt, pepper and oil."
PREP TIME  5 Min
COOK TIME  40 Min
READY IN  45 Min
SERVINGS & SCALING
Original recipe yield: 8 to 12 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 medium head cabbage, shredded
  • 1/2 cup oil for frying
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cups white sugar
  • 2 tablespoons all-purpose flour
  • 1 pint sour cream
  • 2 cups distilled white vinegar

DIRECTIONS

  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.

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

MORE MEMBER REVIEWS
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 2, 2003 by TAMATHAK
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.

11 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 25, 2006 by 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.

3 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 27, 2006 by 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.

2 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 10

Amount Per Serving

Calories: 288

  • Total Fat: 11.1g
  • Cholesterol: 20mg
  • Sodium: 264mg
  • Total Carbs: 46.8g
  •     Dietary Fiber: 1.9g
  • Protein: 2.5g

VIEW DETAILED NUTRITION

About: Nutrition Info

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