Preparation / Directions:
1. Melt butter in oven-proof pot and saute onion until tender.
2. Stir in flour. Add tomatoes and water and bring to boil, stirring constantly.
3.Add cabbage, parsley, and salt and pepper to taste, cook five minutes, then cover, and place in preheated 375-degree oven for 40 minutes, basting occasionally.
4. Blend cornstarch into sour cream. Stir 1/2 cup of liquid from cabbage into sour cream/cornstarch mixture.
5. Pour over cabbage and bake, uncovered, 15 minutes longer.
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