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Cook Time: 1 hour
Ingredients:
- 1 medium green or Savoy cabbage
- 2 tablespoons butter
- 1/4 cup chopped onion
- 1 can (15 ounces) tomatoes, diced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- salt and pepper to taste
- 2 teaspoons finely chopped parsley
- 1/4 cup sour cream
Preparation:
Quarter cabbage, remove most of the hard core and stem. Place cabbage quarters in a large kettle and cover with boiling water; boil for about 10 minutes. Drain and pat dry. Place cabbage quarters in a covered baking dish. In a skillet, melt butter and sauté onion until tender; add chopped tomatoes, stir in flour. Add chicken broth and bring to a boil, stirring constantly. Add seasoning and parsley; mix well, and spoon over quartered cabbage. Cook, covered, at 375° for 30 minutes, basting occasionally. Stir several tablespoons of hot liquid from cabbage into the sour cream. Pour over cabbage and bake for an additional 15 minutes. Serves 4 to 6.
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