Preparation / Directions:
Core and thinly slice cabbage. Melt butter in 3-quart Dutch oven over medium-low heat. Add cabbage and cook, stirring occasionally, over medium heat until it begins to wilt (about 10 minutes). Add all remaining ingredients except sour cream Raise heat to high and simmer until cabbage is tender, about 30 minutes. Taste to adjust seasoning, adding a bit more sugar or lemon juice if desired. When ready to serve, ladle into warmed soup bowls and spoon a rounded tablespoon of sour cream in the centers.
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