Best Sour Cream Cabbage Recipes

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POLISH SOUR CREAM CABBAGE



Polish Sour Cream Cabbage image

Make and share this Polish Sour Cream Cabbage recipe from Food.com.

Provided by Barb in WNY

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 small raw green cabbage
2 tablespoons margarine
1 garlic clove, minced
1/4 cup water
1/2 cup sour cream
1 tablespoon vinegar
1 tablespoon sugar
1 teaspoon salt
1 egg, beaten lightly

Steps:

  • Shred cabbage medium fine; set aside.
  • Heat margarine in skillet; saute garlic.
  • Add cabbage and water.
  • Cover tightly, bring to a boil.
  • Reduce heat, simmer 10 minutes.
  • Combine sour cream with vinegar, sugar, salt and egg; blend thoroughly.
  • Pour over cabbage; bring to a quick boil and serve immediately.

Nutrition Facts : Calories 187.4, Fat 13.2, SaturatedFat 5.2, Cholesterol 65.5, Sodium 713.2, Carbohydrate 14.8, Fiber 4.1, Sugar 9.7, Protein 5.2

SOUR CREAM CABBAGE



Sour Cream Cabbage image

Make and share this Sour Cream Cabbage recipe from Food.com.

Provided by Bluenoser

Categories     Vegetable

Time 25m

Yield 12 serving(s)

Number Of Ingredients 6

1/4 cup butter or 1/4 cup bacon fat
6 cups cabbage, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon sugar
1/2 cup sour cream

Steps:

  • Melt fat in large frying pan.
  • Add cabbage and cook on low for 15 mins, stirring occasionally.
  • Add salt, pepper, sugar and sour cream.
  • Stir until well blended, but do not boil.
  • Serve hot when ready.

Nutrition Facts : Calories 67.1, Fat 5.9, SaturatedFat 3.7, Cholesterol 14.4, Sodium 232.4, Carbohydrate 3.5, Fiber 0.8, Sugar 2.3, Protein 0.9

PENNSYLVANIA DUTCH SOUR CREAM CABBAGE



Pennsylvania Dutch Sour Cream Cabbage image

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

Provided by EPPLEYL

Categories     Side Dish     Vegetables

Time 45m

Yield 10

Number Of Ingredients 8

1 medium head cabbage, shredded
½ cup oil for frying
1 teaspoon salt
½ teaspoon ground black pepper
2 cups white sugar
2 tablespoons all-purpose flour
1 pint sour cream
2 cups distilled white vinegar

Steps:

  • Heat oil in a medium skillet over medium heat. Add cabbage, salt and pepper and cook until tender, 15 to 20 minutes.
  • 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.

Nutrition Facts : Calories 288.7 calories, Carbohydrate 47.7 g, Cholesterol 20.2 mg, Fat 10.8 g, Fiber 1.6 g, Protein 2.7 g, SaturatedFat 6.1 g, Sodium 263.5 mg, Sugar 42.3 g

SOUR CREAM CABBAGE AND POTATO CASSEROLE



Sour Cream Cabbage and Potato Casserole image

Make and share this Sour Cream Cabbage and Potato Casserole recipe from Food.com.

Provided by QueenJellyBean

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

3 cups sliced potatoes
1/2 pint sour cream
3 cups cut up cabbage
1/4 cup butter or 1/4 cup margarine
1 1/2 lbs ground beef
1 (10 1/2 ounce) can cream of chicken soup or 1 (10 1/2 ounce) can cream of celery soup
3/4 cup milk
1/2 cup chopped onion
salt and pepper

Steps:

  • Boil potatoes until about done and then drain and place in the bottom of a casserole dish.
  • Salt and pepper to taste.
  • Mix in sour cream.
  • Fry cabbage in butter or margarine until done. Put on top of potatoes.
  • Brown meat with onion; put on top of cabbage.
  • Mix soup and milk; heat and pour on top of meat.
  • Bake at 350 degrees for 30-45 minutes or can be put in a crock pot on low for several hours.

Nutrition Facts : Calories 529.1, Fat 36.8, SaturatedFat 18, Cholesterol 122.5, Sodium 500.8, Carbohydrate 23, Fiber 2.6, Sugar 2.7, Protein 26.7

GOLOBKI: BARLEY AND MUSHROOM-STUFFED CABBAGE WITH SOUR CREAM AND



Golobki: Barley and Mushroom-Stuffed Cabbage With Sour Cream And image

A meatless (except for the stock, substitute mushroom stock if you want a vegetarian dish), tomatoless version of a classic ethnic comfort dish. Adapted from Sheryl and Mel London's "The Versatile Grain".

Provided by zeldaz51

Categories     Grains

Time 3h

Yield 24 cabbage rolls

Number Of Ingredients 13

1 large head green cabbage (3-4 lb.)
2 tablespoons butter
1 medium onion, finely chopped (3/4 c.)
1/4 lb mushroom, finely chopped
1 1/2 cups cooked medium pearl barley
1/2 lemon, juice of (1 tbsp.)
1/2 teaspoon paprika
1/2 teaspoon salt (to taste)
1/4 teaspoon freswhly ground black pepper
1/4 cup finely minced flat leaf parsley
2 cups hot beef stock, preferably homemade (see note above)
3/4 cup sour cream or 3/4 cup creme fraiche
1 tablespoon finely minced fresh dill

Steps:

  • Cut the core from the cabbage. Bring a very large amount of water to a boil in a deep stockpot and carefully drop the whole head of cabbage into the boiling water. Parboil for 10 to 15 minutes, until leaves are soft and pliable. Remove head of cabbage from water with a two-pronged fork inserted into the coring hole, with a wide spatula for supporting the bottom. Drain and let cool.
  • When cabbage has cooled, carefully separate the leaves and stack them together. With a small, sharp knife cut and remove an inverted "V" out from the thick part of the ribs, so the leaves will lie flat.
  • Melt the butter in a nonstick pan and saute the onions until wilted Add the mushrooms and barley and cook for 3 minutes. Add lemon juice through parsley and cook for 1 minute, then set aside to cool.
  • Spoon about 1 tablespoon of the filling onto the center of each cabbage leaf; smaller leaves take less, larger leaves take more. Fold the sides of each leaf over the filling first, then roll up from the cut stem side to enclose the filling, like making a loose burrito. Do not over-fill, or roll too tightly, or they will burst from the expansion while cooking!
  • Place the rolls seam-side-down in one layer in a large skillet or saute pan with deep sides. Slowly pour the hot stock around the rolls, cover, and simmer over very low heat for 1 hour and 15 minutes.
  • Remove the rolls and place them in one layer on a serving platter and keep them warm while preparing the sauce.
  • Pour the remaining cooking liquid into a cup; there should be about 1/3 cup. Strain the liquid, wipe out the skillet, and return the strained liquid to it. Stir in the sour cream and the dill. Cook over very low heat, stirring, for 2 minutes. Spoon the sauce over the cabbage rolls and serve at once.

Nutrition Facts : Calories 84.3, Fat 2.6, SaturatedFat 1.5, Cholesterol 6.3, Sodium 148.4, Carbohydrate 13.7, Fiber 3.4, Sugar 2.3, Protein 2.5

POTATO, CABBAGE, LEEK SOUP WITH LEMON SOUR CREAM



POTATO, CABBAGE, LEEK SOUP WITH LEMON SOUR CREAM image

Categories     Soup/Stew     Potato     Quick & Easy     Lunch     Healthy     Simmer

Yield 8 servings

Number Of Ingredients 16

•1/2 cup sour cream
•1 tablespoon fresh lemon juice
•1/4 teaspoon finely grated lemon peel
•2 tablespoons (1/4 stick) butter, divided
•1 tablespoon extra-virgin olive oil
•6 cups diced green cabbage (1/2-inch dice; from about 1/2 medium head)
•3 cups chopped leeks (white and pale green parts only; 3 to
•1/2 cup chopped celery
•1/2 cup chopped carrots
•2 cups turnips or rutabega
•3 large garlic cloves, pressed
•3 cups 1/2-inch cubes peeled Yukon Gold potatoes (about 1 1/4 pounds)
•1 2 x 2-inch piece Parmesan cheese rind (optional)
•1 Turkish bay leaf
•6 cups vegetable broth or water
•2 tablespoons chopped fresh chives (for garnish)

Steps:

  • Whisk sour cream, lemon juice, and lemon peel in small bowl to blend. Cover and chill. DO AHEAD: Can be made 4 hours ahead. Keep chilled. Melt 1 tablespoon butter with 1 tablespoon olive oil in heavy large pot over medium-high heat. Add cabbage; sprinkle lightly with salt and freshly ground black pepper and sauté until cabbage is almost tender but not brown, 6 to 8 minutes. Using slotted spoon, transfer 1 cup cabbage to small bowl and reserve for garnish. Add 1 tablespoon butter to pot with cabbage; add leeks, celery, carrots, turnips, and garlic. Sauté over medium heat until leeks and vegetables soften slightly, about 3 minutes. Stir in potatoes, Parmesan rind, if desired, and bay leaf. Add 6 cups broth; bring to boil. Reduce heat to medium-low; cover and simmer until all vegetables are tender, 20 to 25 minutes. Discard Parmesan rind, if using, and bay leaf. Working in batches, puree soup in blender until smooth. Return puree to pot. Simmer until heated through, adding more broth by 1/4 cupfuls to thin soup to desired consistency. Season with salt and pepper. Ladle soup into bowls. Top each serving with some of reserved sautéed cabbage. Drizzle sour cream mixture over soup; sprinkle with chives and serve.

ALABAMA SOUR CREAM CABBAGE



Alabama Sour Cream Cabbage image

This is a recipe my grandma used to make; she was raised by a lady my mother said was called Mrs. Gilmore, no one knows my grandma's origin; but my grandma lived in Alabama and married a solider. My mom was born in Alabama too-(my mom's name is Magnolia) and made this recipe taught by her mother and me by my mother...very old...

Provided by Pat Duran

Categories     Casseroles

Time 25m

Number Of Ingredients 13

1 medium head of green cabbage, shredded
1/4 c grated celery
2 Tbsp bacon grease or butter
2 dash(es) nutmeg
1 large egg
1 1/2 Tbsp all purpose flour
1/4 c chopped onion
salt to taste
1 c dairy sour cream, or buttermilk
3 Tbsp granulated sugar
2 Tbsp apple cider vinegar or balsamic vinegar
6 or 8 slice cooked crumbled bacon
garnish with shredded cheese

Steps:

  • 1. Cook cabbage in a large skillet with bacon grease or butter over low heat until just tender, do not brown;add celery,nutmeg and salt.
  • 2. Beat egg and flour together; add sour cream or buttermilk, sugar, and vinegar. Pour over cabbage. Stir to combine and heat until thickened and hot. Serve with cheese sprinkled on top.

ROHKOSTSALAT (CABBAGE FRUIT SALAD WITH SOUR-CREAM DRESSING)



Rohkostsalat (Cabbage Fruit Salad with Sour-Cream Dressing) image

Make and share this Rohkostsalat (Cabbage Fruit Salad with Sour-Cream Dressing) recipe from Food.com.

Provided by Jenny Sanders

Categories     Fruit

Yield 4 serving(s)

Number Of Ingredients 9

2 cups cabbage, Raw, Shredded
1 medium apple, Diced, Unpeeled
1 tablespoon lemon juice
1/2 cup raisins
1/4 cup pineapple juice
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
1 tablespoon sugar
1/2 cup sour cream

Steps:

  • Prepare cabbage and apple.
  • Use 1 T lemon juice to wet diced apple to prevent darkening.
  • Toss cabbage, raisins, and apple.
  • Mix fruit juices, salt, and sugar.
  • Add sour cream, stir until smooth; add to salad and chill.

Nutrition Facts : Calories 164, Fat 6.2, SaturatedFat 3.8, Cholesterol 12.7, Sodium 169.6, Carbohydrate 27.9, Fiber 2.4, Sugar 20.5, Protein 2.1

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