Recipe: Cabbage with Sour Cream Parsley Sauce (Sealtest, 1940)

CABBAGE WITH SOUR CREAM PARSLEY SAUCE

1 medium cabbage
1 1/2 tablespoons flour
1 cup thick sour cream
2 teaspoons vinegar
1/2 teaspoon sugar
1/2 to 3/4 teaspoon salt
Few grains pepper
2 tablespoons chopped parsley

Cut the cabbage in 6 wedge shaped pieces and cook uncovered in boiling salted water until tender. Drain.

Mix the flour and sour cream in a double boiler, add the vinegar, sugar, salt and pepper and cook, stirring constantly for about 5 minutes or until thickened. Add parsley and pour over the cabbage.

Serves 6
Source: The Sealtest Food Adviser, Winter 1940, Sealtest, Inc.