| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains | Casseroles, Side dish, Vegetables | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Water |
| 1/2 | t | Salt |
| 6 | c | Shredded cabbage |
| 1 | Onion, sliced | |
| 1 | c | Dairy sour cream |
| 2 | T | Sll-purpose flour |
| 1 | t | Prepared mustard |
| 1 | t | Caraway seed |
| 1/2 | t | Salt |
| 1/8 | t | Pepper |
| Paprika |
INSTRUCTIONS
In saucepan, bring the water and 1/2 tsp. salt to boiling. Add cabbage and onion; cook, covered, till crisp-tender, 7 to 8 minutes. Drain, reserving cooking liquid. Add enough water to cooking liquid to make 3/4-cup. In same saucepan blend together sour cream, flour, mustard, caraway seed, 1/2 tsp. salt, and pepper. Stir in cooking liquid. Fold in cabbage and onion. Turn mixture into a 1 1/2-quart casserole. Bake covered at 350 till heated through, about 20 minutes, stirring once. Sprinkle generously with paprika. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 34
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 415.8mg
Potassium: 196.4mg
Carbohydrates: 7.8g
Fiber: 2.8g
Sugar: 3.9g
Protein: 1.5g