This is real Eastern European cookery! The dish can be eaten hot, or rather, warm, but it is best eaten at room temperature. Make sure to bring any refrigerated leftovers to room temperature before eating–it’s a bit too astringent when cold (in my opinion).
The cabbage goes through two “braisings”–one with water or broth and another with vinegar. Be aware so you don’t overcook the cabbage, you want it to be tender but not mushy.
10 – 12 c chopped or sliced (red) cabbage
1 c water or broth
1 t caraway or celery seed
salt and pepper, to taste
1/2 c vinegar (red wine if using red, white or apple cider for green–or go with what you have)
1 1/2 c sour cream
1. Put cabbage in a large, lidded skillet or Dutch oven. (Don’t use cast iron here–the vinegar will react with the iron.) Pour the water or broth over all, add the caraway, salt, and pepper, cover and bring to the boil. Reduce heat and simmer for about 15 minutes, stirring occasionally, until the cabbage is just tender. Remove cover, increase heat and cook until most of the liquid has evaporated, stirring to prevent sticking.
2. Add vinegar and cook, stirring frequently, until the vinegar, too, has evaporated. Remove from heat and stir in the sour cream, mixing until the cabbage in evenly coated. Eat now, or let come to room temperature, or refrigerate at least 8 hours, bring to room temperature, and eat.