1/4 cup sour cream
1 cup heavy cream
1 tsp. salt
1/2 cup sugar
1/2 cup chilled white vinegar
1 lb. white cabbage (you can use green cabbage)
Combine sour cream, heavy cream, salt and sugar. Beat with an electric mixer, blender or hand-held egg beater at medium speed, gradually adding the chilled white vinegar, beating until the dressing begins to stand in peaks. Store in the refrigerator for at least 24 hours. Use only the top and very thick layer of cream dressing. Discard the bottom thin liquid that separated from the creamy layer.
Discard the outer leaves and core of cabbage. Chop the rest of the cabbage to a medium consistency and combine gently with the thick cream dressing, just before serving it. Serve cold.
Note: White cabbage is more solid, a little sweeter and much lighter in color than green cabbage. But you can use green cabbage, if you can't find the white variety. (White cabbage is available from John Auckland & Sons, Quakertown.)Copyright © 2015, The Baltimore Sun