Braised Cabbage with Tomatoes

By Richard Teaford

1 medium green cabbage ( Jackson produce)

2 T. butter

¼ C. butter

¼ chopped onion ( Facing West Farm)

1 Can ( 15 oz) tomatoes, or fresh

1 t. all purpose flour

1 C. vegetable broth

Salt and pepper to taste

1 t. finely chopped parsley ( Facing West Farms)

¼ cl. Non-fat sour cream

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

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

In a skillet, 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 for 30 minutes. Basting occasionally.

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