Try this Caraway-Sour Cream Cabbage recipe, or contribute your own.
Suggest a better descriptionIn 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.
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Serving Size: 1 Serving (133g) | ||
Recipe Makes: 6 | ||
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Calories: 95 | ||
Calories from Fat: 53 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 15mg | 5 % | |
Sodium 89.8mg | 3 % | |
Potassium 210.1mg | 6 % | |
Total Carbohydrate 9.5g | 3 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 6.9g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 95
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