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Date product posted
Sun May 2, 2004
1 medium green or Savoy cabbage
2 tablespoons butter
1/4 cup chopped onion
1 can (15 ounces) tomatoes, diced
1 tablespoon all-purpose flour
1 cup chicken broth
salt and pepper to taste
2 teaspoons finely chopped parsley
1/4 cup sour cream
How To Prepare:
Quarter cabbage, remove most of the hard core and stem. Place cabbage quarters in a large kettle and cover with boiling water; boil for about 10 minutes. Drain and pat dry. Place cabbage quarters in a covered baking dish. In a skillet, melt butter and sautÃ© onion until tender; add chopped tomatoes, stir in flour. Add chicken broth and bring to a boil, stirring constantly. Add seasoning and parsley; mix well, and spoon over quartered cabbage. Cook, covered, at 375Â° for 30 minutes, basting occasionally. Stir several tablespoons of hot liquid from cabbage into the sour cream. Pour over cabbage and bake for an additional 15 minutes.
Number of Servings:
Carbs per serving - include all nutritional information if known:
Effort (Easy, Average, Difficult):
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