From, "Little Rock Cooks...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
Boil cabbage in salted water, tightly covered, for 5 to 10 minutes; drain well. Add butter to cabbage and toss. Add vinegar, sugar, sour cream, and salt to taste; toss again. Place in a 1-1/2 quart buttered casserole; garnish with paprika. Bake uncovered at 350 degrees for about 20 minutes, or until hot.
SERVES: 6
- 1 head green cabbage, finely shredded
- 1 teaspoon salt
- 1-inch water in large pan
- 2 tablespoons butter
- 1 tablespoon white vinegar
- 1 tablespoon sugar
- 1 cup sour cream
- Salt to taste
- Paprika
TO PREPARE:
Boil cabbage in salted water, tightly covered, for 5 to 10 minutes; drain well. Add butter to cabbage and toss. Add vinegar, sugar, sour cream, and salt to taste; toss again. Place in a 1-1/2 quart buttered casserole; garnish with paprika. Bake uncovered at 350 degrees for about 20 minutes, or until hot.
SERVES: 6
