You may also like
Categories:
green cabbage unsalted butter vegetable oil sour cream eggs fresh dill salt Feta cheese bread crumbs sweet Hungarian paprika unsalted butter
Viewed: 55 - Published at: 6 years agoIngredients
- 1 firm head green cabbage (about 2 1/2 pounds), cored and finely slivered
- 3 tbsp. unsalted butter
- 2 tbsp. vegetable oil
- 1/4 cup sour cream
- 2 lg. eggs
- 1/4 cup finely chopped fresh dill (optional)
- Salt and freshly ground black pepper, to taste
- 1-1/3 cup finely crumbled
- grated feta cheese, preferably Bulgarian
- 1/2 cup unflavored, coarse, dry bread crumbs
- 1 to 2 tsp. sweet Hungarian paprika
- 5 tbsp. unsalted butter, melted
Method
- Blanch the cabbage in boiling water for 2 minutes.
- Drain and pat dry with a linen or cotton (not terry cloth) kitchen towel.
- Heat the 3 tablespoons butter and the oil in a large skillet over medium heat.
- Add the cabbage and saute, stirring and tossing frequently, until the cabbage is nicely browned, 15 to 20 minutes.
- Cool the cabbage until it is easy to handle.
- Preheat the oven to 375F.
- In a small bowl, whisk together the sour cream and eggs.
- Mix thoroughly with the cabbage.
- Add dill, if desired, and season to taste with salt and pepper.
- Transfer the mixture to an earthenware casserole dish.
- Combine the feta with the bread crumbs.
- Sprinkle the mixture over the cabbage.
- Sprinkle with paprika and melted butter and bake until bubbly and the top is browned, about 15 minutes.
- Serves 6.
