White Cabbage in Sour Cream Sauce

A super way to serve cabbage, White Cabbage in Sour Cream Sauce makes a perfect accompaniment to roast pork.

2 oz. butter

1 large onion, thinly sliced

1 small white cabbage, coarse outer leaves removed, washed ”

40 and shredded

4 oz. sultanas or seedless raisins

8 fl. oz. chicken stock

1 teaspoon salt

½ teaspoon white pepper

1 teaspoon sugar

1 tablespoon beurre manie

8 fl. oz. sour cream

In a large saucepan, melt the butter over moderate heat. When the foam subsides, add the onion and cabbage and fry, stirring constantly, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Stir in the sultanas or seedless raisins and pour over the stock. Season the mixture with the salt, pepper and sugar and bring the liquid to the boil over high heat. Reduce the heat to low and simmer the mixture for 10 minutes. Stir in the beurre manic, a little at a time, and cook for a further 3 minutes or until the sauce is fairly thick and smooth. Remove the pan from the heat and stir in the sour cream.

Spoon the mixture into a warmed serving dish and serve immediately.

Exotic White Chicken Curry may be served with rice, chutneys and pop-padutyis for dinner or lunch.

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