25 g (1 oz) butter
675 g (1 1/2 lb) white or green cabbage, finely sliced
10 g (1 tbsp) caraway seeds
salt and pepper
10 g (2 tsp) flour
150 ml (1/4 pt) sour cream
675 g (1 1/2 lb) white or green cabbage, finely sliced
10 g (1 tbsp) caraway seeds
salt and pepper
10 g (2 tsp) flour
150 ml (1/4 pt) sour cream
method
1. Melt the butter and add the cabbage.
2. Stir well. Add the caraway seeds, salt and pepper.
3. Cover and cook, stirring occasionally, until the cabbage is cooked but still crisp.
4. Add the flour and stir it in well. Cook for a further 2 minutes, stirring constantly.
5. Add the sour cream, warm it through and serve.
2. Stir well. Add the caraway seeds, salt and pepper.
3. Cover and cook, stirring occasionally, until the cabbage is cooked but still crisp.
4. Add the flour and stir it in well. Cook for a further 2 minutes, stirring constantly.
5. Add the sour cream, warm it through and serve.
serving amount
serves 4 - 6
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