4 Tbsp. butter½ cup chopped onions 1 Tbsp. flour 1 Tbsp. mild vinegar 1 sm., firm cabbage head, about 2 ½ lbs, cut into small ½-” dice ½ tsp. salt 4 tsp. chopped fresh dill or 3 tsp. dried 1 cup sour cream (don’t substitute) 1 tsp. sugar

Melt butter in a large deep pan and sauté chopped onions until softened and lightly golden in color. Add diced cabbage, salt and dill, and stir to mix together. Cover pan and cook over medium heat until cabbage is just tender-crisp-don’t overcook. Remove from heat briefly while you stir flour into sour cream. Put cabbage back over medium heat, add sour cream mixture and cook, stirring, until cabbage is glazed and thickened, about 3 to 5 minutes. Add vinegar and sugar. Stir to blend and serve immediately. Serves 6.

Renee Shepherd . Recipes From a Kitchen Garden. Shepherd’s Garden Publishing: 1987.