| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
|
Casseroles, Vegetables, Side dish |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Water |
| 1/2 |
ts |
Salt |
| 6 |
c |
Shredded cabbage |
| 1 |
lg |
Onion, sliced |
| 1 |
c |
Dairy sour cream |
| 2 |
tb |
Sll-purpose flour |
| 1 |
ts |
Prepared mustard |
| 1 |
ts |
Caraway seed |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
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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