From: Linda McCartney’s Home Cooking, p. 142
A hot dish with steamed cabbage and sour cream.
The cabbage is slow-cooked and retains some of its “bite” and all of its flavour. Serving it with sour cream is different to most other cabbage recipes and gives a creamy, slightly sour taste. I omitted the egg and thought the sauce was still well-balanced. Still, I think the cabbage could do with some more flavour, eg. by adding fried onion or caraway seeds.