Mom'S Sour Cream Cabbage
A creamy, tangy cabbage dish with sour cream and vinegar, perfect as a comforting side for family meals or gatherings, offering a balance of acidity and richness.
Ingredients
Instructions
- Place the shredded and chopped cabbage, vinegar, sugar, salt, and water in a saucepan.
- Cook for 10 minutes.
- Add oleo or butter and sour cream, then stir well.
- Serve hot.
Tips & Substitutions
For a creamier texture, consider using full-fat sour cream. If you're looking for a lighter version, Greek yogurt can be a good substitute. Adjust the vinegar to taste; apple cider vinegar adds a sweeter note, while white vinegar provides a sharper flavor. Be sure to chop the cabbage finely for even cooking and a better texture.
Serving Suggestions
Serve this dish hot as a side to roasted meats or grilled sausages. It pairs beautifully with Pannekoeken (Crepes) for a unique brunch twist. Add a sprinkle of fresh herbs like dill or parsley for an extra burst of flavor. This recipe also makes a great filling for stuffed cabbage rolls or can be served alongside Kluski Noodles.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm in a saucepan over low heat, stirring occasionally until heated through. Avoid microwaving, as it can make the cabbage mushy. This dish is delicious cold as well, so feel free to enjoy it as a salad.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Sour Cream Cabbage contains roughly 40 calories, with 4g protein, 7g carbohydrates, and 0g fat. It is an excellent source of vitamin C (72% of the Daily Value) and vitamin A (57% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 2399mg per serving (104% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cabbage?
Yes, you can use green cabbage, red cabbage, or even napa cabbage. Each type will bring a slightly different flavor and texture to the dish. Just keep in mind that cooking times may vary slightly depending on the cabbage variety.
Is there a way to make this dish vegetarian?
Absolutely! Replace the oleo or butter with a plant-based margarine or olive oil. The sour cream can also be swapped with a dairy-free alternative like cashew cream or a vegan sour cream for a delicious vegetarian version.
How do I know when the cabbage is done cooking?
The cabbage should be tender but still slightly crisp. You can test it by tasting a small piece. If you prefer softer cabbage, you can cook it a few minutes longer, but be cautious not to overcook it, as it can become mushy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).