Pennsylvania Dutch Sour Cream Cabbage Recipe -
Pennsylvania Dutch Sour Cream Cabbage Recipe
  • READY IN 45 mins

Pennsylvania Dutch Sour Cream Cabbage

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 to 12 servings Change Servings
  • PREP

    5 mins
  • COOK

    40 mins

    45 mins


  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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  • 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 More Reviews

Most Helpful Positive Review
May 02, 2003

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
Dec 25, 2005

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.

Dec 25, 2006

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.

Jan 27, 2006

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.

Jan 05, 2010

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 suggested having it with kielbasa.

Dec 04, 2005

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 bland.

Sep 30, 2007

Really interesting!

Mar 04, 2013

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 I will use 4 T butter, 1/2 sugar, 1 c vinegar and 1 c sour cream, which in my book is still a pretty rich vegetable recipe. Don't get me wrong, it tasted great with all that butter and sour cream, but it could still be great with a lot less.


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  • Calories
  • 289 kcal
  • 14%
  • Carbohydrates
  • 47.7 g
  • 15%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 10.8 g
  • 17%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 264 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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