1 sm. head cabbage (about 2 lbs.) shredded
1 egg
1 (8 oz.) carton sour cream
1 tbsp. cider or tarragon flavored vinegar
1 tbsp. sugar
Salt and pepper to taste
Dash of nutmeg or dill (optional)

Boil cabbage in salted water until crisp tender, about 10-12 minutes. Drain. Beat egg slightly; add sour cream, vinegar, sugar, salt and pepper.

Combine cabbage and sour cream mixture in a saucepan; heat gently just until warmed. Do Not Boil.