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Cabbage with Sour Cream

From the book The Food and Cooking of Russia by Lesley Chamberlain

Ingredients

	1½	lb. white cabbage (750 grams)
	~	salt
	~	sour cream to taste
	1	tsp. caraway seeds
	~	freshly ground black pepper

Steps

Chop the cabbage, salt it and cook in a covered pan without water over a low heat until it is cooked to taste. Add sour cream, caraway seeds and plenty of freshly ground black pepper and heat through.

This content is from the book The Food and Cooking of Russia by Lesley Chamberlain.

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My Culinate

From the book The Food and Cooking of Russia by Lesley Chamberlain

Ingredients

Steps

Matthew Card

Jim Dixon

Jim Dixon

Ivy Manning

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Think before you type

Please enter your comment

Please identify yourself

Please prove that you’re not a computer

M.F.K. Fisher turns 100 on July 3

Health+Food

Drink when thirsty

Features

‘The Migrant Project’

Features

Mind your budget at the farmers’ market

First Person

An American cooks for her Italian friends

A closer look at your knife’s best friend

New hybrids, new shades