Prepare this dish to your liking. I think cooking it for 15 to 20 minutes will leave some crunch in the cabbage. Adding the sour cream is a matter of taste, as I prefer it without. My aunt used to smother it in Schmand, a German version of sour cream, and she used lard instead of oil.
2 Tbs. olive oil
8 to 10 cups of chopped white cabbage
1 1/2 cup of vegetable or chicken broth
2 Tbs. cumin seeds
1 1/2 Tbs. sugar
1/4 tsp salt
1/2 tsp fresh ground pepper
1/4 cup sour cream (optional)
Quarter the cabbage and cut out the core, chop the quarters into small slices and rinse, draining the cabbage in a colander. Heat oil in large heavy pot, add cabbage and sauté for several minutes. Add broth, cumin, sugar, salt and pepper and cook for 15 to 30 minutes depending how crunchy you want it. I cook mine for 20 minutes, add sour cream. Keep in mind that the cabbage will cook down quite a bit.
© recipe by sunnycovechef