Sautéed Cabbage w/ Sour Cream

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Yum, yum, yum!!!  Cabbage, sour cream and pasture butter = pure deliciousness!  My mom used to make this dish for me when I was a kid.  It certainly was a favorite of mine, I always loved when she would make it.
Enjoy!
Sautéed Cabbage w/ Sour Cream
Equipment: Cutting Board, Knife, Large Sauté Pan/Skillet w/ Lid, Wooden Spoon/Spatula
·      1 head cabbage – any variety, cored and finely shredded·      3 tablespoons pasture butter (See Resources)·      ½ cup homemade or organic sour cream·      ½ teaspoon Celtic sea salt (See Resources)
1.    Wash and prep the cabbage - quarter, remove the core, and finely shred/chop the cabbage.  If using Napa cabbage, remove the tougher, white bottom, then finely shred/julienne. 

2.   Melt butter in sauté pan over medium heat.  Once butter is melted, add shredded cabbage.  Cook over medium-high heat for about 8 minutes, stirring occasionally.  Stir to make sure no cabbage is sticking to the pan, then COVER with lid for about 2 minutes.   
3.   Remove from heat, add sour cream, season with salt and stir to combine.

4.   Serve immediately. 
Yield: Makes about 2-3 cups cooked.


This post is part of Slightly Indulgent Tuesday @ Simply Sugar and Gluten-Free, and Allergy-Free Wednesdays Blog Hop @ Gluten-Free Pantry, These Chicks Cooked Recipe Swap @ This Chick Cooks, Real Food Wednesday @ Kelly the Kitchen Kop, Healthy 2day Wednesdays @ day2dayjoys, Hearth and Soul Hop @ Premeditated Leftovers, Full Plate Thursday @ Miz Helen's Country Cottage, Simple Lives Thursday @ GNOWFGLINS, Pennywise Platter Thursday @ The Nourishing Gourmet, Fight Back Friday @ Food Renegade, Freaky Friday @ Real Food Freaks, Fresh Bites Friday @ Real Food Whole Health.