Cabbage in sour cream in the oven

Delicious dinner for the whole family from the simplest products! Cabbage in sour cream, cooked in the oven, may well be served as an independent dish or as a hearty side dish to meat or poultry. You'll have to tinker with cooking a little, but the result is worth it!

Natalia Tsybulskaya

Recipe author

Watch the video

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

White cabbage

400

Sour cream

Hard cheese

Vegetable oil

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 5 g

Fats 55 % 12 g

Carbohydrates 23 % 5 g

143 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to make cabbage in sour cream in the oven? Prepare all the necessary products. Take natural sour cream, without a substitute for milk fat. Fat content does not play a big role: 10% and 30% sour cream will do.
Step 2:
Wash the cabbage very well with hot water. It is best to use a special brush and a means for washing vegetables. In addition, it is necessary to remove the top 2-3 sheets - there is a lot of ingrained dirt on them. Cut the cabbage into medium pieces: in no case do not mince or chop the cabbage. These should be lozenges with a side of 2-3 cm .
Step 3:
Heat water in a saucepan, salt it and bring it to a boil. Boil the chopped cabbage in boiling water for about 3-4 minutes, it should become a little softer.
Step 4:
Discard the cabbage on a sieve or in a colander. The water should drain well.
Step 5:
Heat the vegetable oil in a frying pan. It can be any: sunflower, olive, and generally any vegetable. But since we are going to fry cabbage, take refined oil so that it does not burn in the pan. Add the cabbage to the pan and fry it on a sufficiently high heat for 5-7 minutes. The cabbage should be slightly browned.
Step 6:
Prepare a heat-resistant mold for cooking our dish. Put the cabbage in the mold and tamp it a little. At this stage, you can add some herbs and seasonings to the dish. Here, focus on your taste: someone will have enough ground pepper, and someone may decide to add fresh chopped herbs: dill, parsley, cilantro or a clove of fresh garlic.
Step 7:
Pour sour cream over the cabbage. If the sour cream is thick, spread it evenly on the cabbage with a spoon.
Step 8:
Sprinkle cheese grated on a coarse grater on top. It can also be anything: solid, semi-solid and even with mold.
Step 9:
Cover the mold with foil, but so that it does not touch the cheese. Otherwise, the cheese will stick to the foil. Place in a preheated 180 ° C oven and cook for 20 minutes. Since the cabbage was already almost ready, the cooking time is not at all long.
Step 10:
Ready-made cabbage is delicious both hot and cold. Enjoy your meal!

Of course, the dish will be tastier and healthier if you take fresh young cabbage of the new harvest. But a head of last year's harvest will also do.

So that during the stewing process the sour cream does not curdle and does not delaminate, pre-mix it with a spoonful of flour in a separate bowl, and then add to the pan. You can replace sour cream with cream of any fat content. But remember, the calorie content of the dish depends on the percentage of fat content of the sour cream or cream you use.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).

So that the oven has time to heat up to the desired temperature, turn it on in advance (10-20 minutes before the start of cooking).