2 pounds cabbage
3 cups boi ling water
1 cup sour cream
1 teaspoon caraway seed
½ teaspoon salt
½ teaspoon white pepper
1. Slice cabbage into small pieces and cook in boiling water covered 6 to 8 minutes until tender, but still crisp. Drain very well.
2. In the top of a double boiler toss cabbage with sour cream, caraway seed, salt and pepper. Cover and cook for 15 minutes.
6 SERVINGS