Sour Cream Cabbage
Head of cabbage
1/2 cp sour cream or 1/3 cp condensed milk, 2 tbsp water, and 1 tbsp vinegar
2 tbsp butter or fortified margerine
1 clove garlic
1 tbsp vinegar
1 tsp salt
1 - Shred head of cabbage medium fine
2 - Heat 2 tbsp butter or margerine in skillet and in it slowly cook one clove garlic minced fine.
3 - Add cabbage, 1/4 cp water.
4 - Cover tightly.Bring to a quick steam then reduce heat and continue cooking slowly for 10 minutes.
5 - Just before removing from range add sour cream sauce made by mixing together 1/2 cp sour cream, 1 tbsp vinegar, 1 tbsp sugar, 1 tsp salt, and one egg beaten light.
6 - Pour over cabbage, bring to a quick boil, and serve immediately.