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Austrian Cabbage with Soured CreamMost classic Austrian cooking belongs to the period of the Austro-Hungarian Empire and includes Hungarian, Yugoslavian and Czech dishes. Soured cream and paprika are characteristic of both. Hungarian and Austrian recipes. They are combined in this vegetable dish which goes well with roast veal and pork.

 

serves totaltime preptime cookingtime
4 persons 50 minutes 20 minutes 30 minutes

 

{tab Ingredients}

  • 1 small Cabbage, white
  • 1 small Onion
  • 50 grams Butter
  • 150 ml Soured Cream
  • Salt & Black Pepper
  • ½ teaspoon Paprika

{tab Instructions}

  1. Remove any discoloured or course outer leaves and cut the cabbage into quarters.
  2. Cut out the stalk and shred the cabbage.
  3. Wash and drain it thoroughly.
  4. Peel and finely chop the onion.
  5. Heat the butter in a flame-proof casserole over moderate heat and cook the onion until softened.
  6. Add the cabbage and sauté until it is thoroughly coated with the fat.
  7. Stir in the soured cream and season to taste with salt, pepper and paprika.
  8. Cover the dish with a lid and bake below centre in an oven, pre-heated to 160˚C, for about 30 minutes.
  9. It is essential to bake the cabbage at low heat or the cream will separate.
  10. Serve the cabbage at once, straight from the casserole.

{/tabs}

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