Pennsylvania Dutch Sour Cream Cabbage

Pennsylvania Dutch Sour Cream Cabbage

EPPLEYL

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

45 m servings 289 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

Read all reviews 9
  1. 9 Ratings

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Most helpful positive review

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.

Most helpful critical review

I made this just as the recipe said and it did not turn out at all. It tasted horrible and made my apartment stink for hours. Could have been just me I guess.

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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...

I made this just as the recipe said and it did not turn out at all. It tasted horrible and made my apartment stink for hours. Could have been just me I guess.

I really liked the sweet/tart flavor. I made enough for 5 servings and cooked it down until it was a thick consistency. My husband didn't think it was bad, and he doesn't care for cabbage. He...

I also felt the recipe would be too tart with that much vinegar and I decreased it to a little less than half of what it calls for. It was great. Very flavorful and a nice side for anything blan...

Still delicious with a lot less sugar and vinegar. I used a large head of cabbage, 1 stick butter, 1/2 c sugar, 1 c vinegar, and the 2 cups of sour cream. It was very rich. Next time, I think...

Really interesting!

Very good -- much more interesting than the usual boiled cabbage or sour kraut, though I love sour kraut! I used Lowfat Greek yogurt, and it worked beautifully. (NOTE: Oikos is the creamiest ...

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