Braised Red Cabbage with Sour Cream Sauce

Description

Braised cabbage makes an excellent supplement to chopped meat patties or stuffed shoulder of veal

Ingredients

• 3 pounds of red cabbage (cut into quarters)
• 1 teaspoon of finely chopped garlic
• ½ cup of roughly chopped onions
• 2 tablespoons of tomato paste
• 3 cup of cold water
• 6 tablespoons of butter, cut into small pieces
• 3 tablespoons of fresh lemon juice, strained
• 1 tablespoons of sour cream
• 2 teaspoons of salt

Directions

1. In a cooking pan, combine the shredded cabbage, chopped onions and garlic.
2. Mix the tomato paste in the water and stir into the cabbage.
3. Add 1 teaspoon of slat and butter and, stirring constantly, bring to a boil over high heat.
4. After a boil, reduce the heat to low, cover the casserole and simmer 45 minutes.
5. Stir in the lemon juice and the other teaspoon of salt and remove from the heat.
6. Stir in the sour cream and taste for seasoning.
7. Serve directly from the casserole or mound the cabbage in the center of a large serving bowl.