Pennsylvania Dutch Sour Cream Cabbage Recipes

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to cool.
• Whisk the butter, flour, and salt into the drippings in the same pan. Stir in the cabbage, and cook, stirring occasionally, over medium heat until cabbage is tender, about 15 minutes. Crumble the bacon; stir the bacon pieces and sour cream into the cabbage mixture.

Steps:

• Heat oil in a medium skillet over medium heat. Add cabbage, salt and pepper and cook until tender, 15 to 20 minutes.
• Mix sugar and flour together in a medium bowl, then add sour cream and mix well; finally stir in vinegar and mix well. Add mixture to cabbage and simmer all together until desired consistency is reached.

Steps:

• Heat oil in a medium skillet over medium heat. Add cabbage, salt and pepper and cook until tender, 15 to 20 minutes.
• Mix sugar and flour together in a medium bowl, then add sour cream and mix well; finally stir in vinegar and mix well. Add mixture to cabbage and simmer all together until desired consistency is reached.

Steps:

• Saute bacon in a large skillet until crisp. Drain bacon on paper towel. Crumble and set aside.
• Add butter or margarine to skillet if necessary to make 1/4 cup of drippings. Add cabbage, apple, onion, salt, and caraway seeds, 2 Tbl. vinegar, and toss to blend well. Cook 10 to 15 minutes over medium heat.
• Add noodles, cover, and simmer for 15 minutes more.
• Stir in remaining vinegar, sprinkle with reserved bacon, and garnish with sour cream.