Cabbage stewed in sour cream

Prepare the ingredients. It is better to take white cabbage young, juicy, but with a dense and elastic fork. The upper, as a rule, dry and dirty leaves should be removed from the head. Finely chop the cabbage with a knife, cut out the stalk. If the dish is prepared for a large family, then you can use the whole fork at once, during the stewing process, the amount of cabbage is significantly reduced in volume compared to fresh. Put the chopped cabbage in a deep bowl, add a little salt and knead the cabbage with clean hands. We set aside the bowl with cabbage.
Peel the onion from the husk and finely chop with a knife. IT will give a pleasant aroma and taste.
Pour vegetable oil into the pan, heat it up. Put onions on vegetable oil, fry it until transparent. We send the cooked white cabbage to the onion in the frying pan. Fry them together over medium heat, stirring constantly, for about 5 minutes. Then add sour cream. Sour cream is better to take fatter and thicker, you can homemade, the dish will turn out more delicious and juicy. Pour in water or vegetable broth. Add salt and ground black pepper to taste. Mix everything thoroughly. The sauce should reach half of the contents of the pan or saucepan. Cover the pan with a lid and simmer the cabbage over medium heat for about 10 minutes. Then we remove the lid, mix everything again. You can add chopped fresh herbs and garlic if desired. We keep the dish on the fire for about a minute. Turn off the fire. The dish is ready.
We serve cabbage stewed with sour cream to the table hot as an independent dish with fresh bread, or as a side dish to cutlets or other dishes.
Bon appetit!