Caraway-Sour Cream Cabbage
Submitted by hambone
Shredded cabbage and onion baked in a tangy sour cream sauce with caraway seeds, mustard, and a generous dusting of paprika. A comforting Eastern European-style side dish ready in under an hour.
YIELD
6 servingsPREP
15 minCOOK
35 minREADY
50 minCabbage doesn’t get enough credit as a side dish, and this recipe is here to fix that.
Shredded cabbage and sliced onion get cooked until crisp-tender, then folded into a tangy sour cream sauce brightened with mustard and caraway seeds.
Baked in a casserole until it’s all bubbly and fragrant, then finished with a bold sprinkle of paprika for color and warmth.
It’s got that old-world Eastern European soul to it, the kind of dish that belongs next to roast pork or bratwurst.
Kitchen Tips
- Keep the cabbage crisp-tender when you boil it. Overcooked cabbage turns mushy and loses its texture in the casserole.
- Save the cooking liquid! It adds flavor and body to the sour cream sauce.
- Use Hungarian paprika if you have it. The smoky, sweet flavor is a real step up from the generic stuff.
Ingredients
Directions
In saucepan, bring the water and ½ teaspoon salt to boiling. Add cabbage and onion; cook, covered, until crisp-tender, 7 to 8 minutes.
Drain, reserving cooking liquid.
Add enough water to cooking liquid to make¾ cup.
In same saucepan blend together sour cream, flour, mustard, caraway seed, ½ teaspoon salt, and pepper. Stir in cooking liquid. Fold in cabbage and onion.
Turn mixture into a 1½-quart casserole.
Bake covered at 350℉ (180℃) until heated through, about 20 minutes, stirring once.
Sprinkle generously with paprika.
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