Cabbage with soured cream

Ingredients

·         700 g white cabbage

·         ½ finely chopped onion

·         1 cup water

·         ½ tsp. caraway seeds

·         1½ tsp. salt

·         Freshly cracked black pepper

·         1 tbsp. all-purpose flour

·         1 cup sour cream

Preparation

1.       Cut out thehard stalk from the cabbageand shred leaves finely. Turn into a saucepan with the water, onion, caraway seeds and seasonings. Cover and boil for 5 minutes, turning the cabbage once.

2.       Make a paste of the flour with the soured cream. Stir into the pan. Bring to boil again, stirring and let boil for about 2 minutes.

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Ingredients

·         70 g lean bacon; shredded

·         Small head cabbage

·         3 green apples; coarsely grated

·         2 ml nutmeg

Ingredients for the sauce

§  1 clove garlic; crushed

§  15 ml cider vinegar

§  30 ml brandy

§  15 ml olive oil

§  Ground black pepper to taste

Preparation

1.       Fry the bacon in a saucepan over medium heat until brown and crisp.

2.       Add cabbage and apples; cover and cook for 3-5 minutes until cabbage is cooked but still firm.

3.       Stir in the nutmeg and remove from heat.

4.       Mix all the ingredients for the sauce thoroughly and pour over the cabbage and apple dish and stir slightly.

Serve hot.

Serves 4.

Engela

Home Remedies of Grandmothers