This comforting Caraway-Sour Cream Cabbage is a beloved Eastern European side dish that transforms simple ingredients into something special. Tender shredded cabbage and sweet sliced onions are simmered until soft, then folded into a rich, velvety sauce made from sour cream, flour, and zesty prepared mustard. The earthy warmth of toasted caraway seeds cuts through the creaminess, creating a perfect balance of tangy, savory, and aromatic flavors. It’s incredibly easy to prepare and pairs beautifully with roasted meats like pork or chicken, or simply alongside hearty bread. This dish brings a nostalgic, home-style warmth to any table, making it an excellent choice for weeknight dinners or holiday feasts. Serve it warm for the best texture and flavor.
Caraway-Sour Cream Cabbage
Description
This comforting Caraway-Sour Cream Cabbage is a beloved Eastern European side dish that transforms simple ingredients into something special. Tender shredded cabbage and sweet sliced onions are simmered until soft, then folded into a rich, velvety sauce made from sour cream, flour, and zesty prepared mustard. The earthy warmth of toasted caraway seeds cuts through the creaminess, creating a perfect balance of tangy, savory, and aromatic flavors. It&# 226;ÂÂs incredibly easy to prepare and pairs beautifully with roasted meats like pork or chicken, or simply alongside hearty bread. This dish brings a nostalgic, home-style warmth to any table, making it an excellent choice for weeknight dinners or holiday feasts. Serve it warm for the best texture and flavor.Ingredients
Directions
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In a large saucepan, combine 1/2 cup water and 1/2 teaspoon salt. Bring to a boil over high heat.
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Add the shredded cabbage and sliced onion to the boiling water. Cover and cook for 7 to 8 minutes, or until crisp-tender.
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Drain the cabbage and onion mixture well, reserving exactly 1/4 cup of the cooking liquid. Return the reserved liquid to the saucepan.
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In a small bowl, whisk together the sour cream, flour, mustard, caraway seeds, remaining 1/2 teaspoon salt, and pepper until smooth.
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Gradually stir the sour cream mixture into the reserved cooking liquid in the saucepan over medium-low heat.
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Cook, stirring constantly, for 2 to 3 minutes, until the sauce thickens and becomes glossy. Do not let it boil vigorously to prevent curdling.
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Fold the cooked cabbage and onion back into the thickened sauce. Stir gently to coat everything evenly.
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Serve warm as a side dish.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 336.6kcal
- % Daily Value *
- Total Fat 16.8g26%
- Saturated Fat 9.7g49%
- Cholesterol 42.4mg15%
- Sodium 6621.1mg276%
- Total Carbohydrate 43.0g15%
- Dietary Fiber 13.1g53%
- Sugars 20.6g
- Protein 10.0g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
