Cut the cabbage on a slaw cutter, put into kettle, add salt and about four tablespoons of meat dripping or butter, add sufficient water to keep it from burning. Cover closely and steam for fourty five minutes until tender, but not soft. Beat one egg until light, add one cup of sour cream, a little sugar and vinegar to taste. Mix in the cabbage; do not let boil or the egg will curdle. Serve at once.
Submitted by Mrs. Quincy R. Sherry, Connersville, Ind.