Creamy Cabbage

• 1 (1 lb.) head cabbage
• 2 Tbsp. butter or margarine
• 1 1/2 Tbsp. all-purpose flour
• 1 c. chicken or vegetable broth
• 1/4 c. minced parsley
• 1/4 c. finely chopped onion
• 2 medium tomatoes, chopped or 1 c. canned tomatoes, chopped
• 1/4 tsp. each: salt and pepper
• 1/2 c. sour cream

1. Cut cabbage into lengthwise quarters.
2. Remove most of core. Keep the bundle of leaves together with a little of core.
3. Place in a bowl.
4. Cover with boiling water; drain after 10 minutes. Place cabbage in a small rectangular baking dish.
5. Melt butter in skillet; saute onion until soft.
6. Stir in the tomatoes.
7. Sprinkle with flour; cook for a minute, stirring.
8. Add broth.
9. Bring to a simmer.
10. Season with salt, pepper and parsley.
11. Spoon over cabbage.
12. Cover with foil.
13. Bake at 375u0b0 for 20 to 25 minutes. Baste a few times with sauce.
14. Remove from oven; thin sour cream with a little of the sauce.
15. Pour over cabbage.
16. Bake another 5 minutes.

head cabbage, butter, flour, chicken, parsley, onion, tomatoes, salt, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=682560 (may not work)