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Pennsylvania Dutch Sour Cream Cabbage

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  • 1 medium head cabbage, shredded
  • 1/2 cup vegetable oil (for frying)
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cups granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 pint (2 cups) sour cream
  • 2 cups distilled white vinegar


  1. Heat oil in a large skillet over medium heat.
  2. Add cabbage, salt and pepper and cook until tender, 15 to 20 minutes.
  3. Mix sugar and flour together in a medium bowl, then add sour cream and mix well; finally stir in vinegar and mix well.
  4. Add mixture to cabbage and simmer all together until desired consistency is reached.

Yield: 8 to 12 servings