A classic Danish dish.
1 large head cabbage, cored and sliced thin 3 C. boiling water 1 C. sour cream 1 tsp. caraway seeds 1/2 tsp. salt
Bring water to boil in a large pot; add cabbage, and cook for 6 to 8 minutes. Drain water, reduce heat to low, and return cabbage to stovetop. Stir in sour cream, caraway seeds, and salt; cook over low heat for 15 minutes.
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