Braised Cabbage with Tomatoes

Ingredients:

1 medium green cabbage (Jackson's Produce)

2 tablespoons butter

1/4 cup butter

1/4 chopped onion (Facing West Farm)

1 can (15 ounces) tomatoes, diced

1 tbsp all purpose flour

1 cup vegetable broth

Salt and pepper to taste

2 tsps. Finely chopped parsely (Facing West Farm)

1/4 cup non-fat sour cream

Preparation:

Quarter cabbage and remove most of the card core and stem.

Place cabbage quarters in a large kettle and cover with boiling water; boil for about 10 minutes. Drain and pat dry. Place cabbage quarters in a covered baking dish.

In a skilled, melt butter and sauté onion until tender; add chopped tomatoes, stir in flour. Add vegetable broth and bring to a boil, stirring constantly.

Add seasoning and parsley; mix well, and spoon over quartered cabbage. Cook, covered, at 375 degrees for 30 minutes, bating occasionally.

Stir several tablespoons of hot liquid from cabbage into the sour cream. Pour over cabbage and bake for an additional 15 minutes. Serves 4 to 6.

Notes:

I adapted this recipe from one that I found somewhere on the Internet. I think it was on Epicurious.com, but I am not sure.