3 pounds of red cabbage, cut into quarters, cored and coarsely shreded
In a 4-quart enameled or stainless steel casserole, combine the shredded cabbage, chopped onions and garlic. Mix the tomato paste in the water and stir into the cabbage. Add 1 teaspoon of slat and butter and, stirring constantly, bring to a boil over high heat. Then reduce the heat to low, cover the casserole and simmer 45 minutes, or until the cabbage is tender. Stir in the lemon juice and the other teaspoon of salt and remove from the heat. Stir in the sour cream and taste for seasoning. Serve directly from the casserole or mound the cabbage in the center of a large serving bowl. Braised cabbage makes an excellent accompaniment to chopped meat patties or stuffed shoulder of veal.