Serves 4 to 6.
1 Medium Savoy Cabbage
2 Tbs. Unsalted Butter
1/4 Cup Chopped Onion
2 Large Tomatoes, skinned, seeded and chopped
1 Tbs. Flour
1 Cup Chicken Stock
2 tsp. Finely Chopped Parsley
Salt and Fresh Ground Black Pepper to taste
1/4 Cup Sour Cream
METHOD:
Preheat oven to 375 degrees F. Quarter cabbage, removing most of the hard inner stock. Place cabbage in heavy bottomed pan and cover with boiling water. Allow to blanch for 10 minutes. Drain and pat dry.
Place cabbage in a glass baking dish. In skillet, melt butter over medium heat and saute onion until tender, but not brown. Add in tomatoes, stir in flour and add in the chicken stock. Bring mixture to a boil, stirring constantly. Add in seasoning and parsley, mix well. Spoon mixture over cabbage.
Place baking dish in preheated oven for 30 minutes, basting occassionally. Stir several tablespoons of the liquid from the cabbage into the sour cream. Pour sour cream mixture over cabbage and bake for 15 minutes more. Serve immediately.
