Small forks cabbage, wash and cut into squares.

Add to the roasting pan fat and cook over medium heat cabbage. Kale should not burn, it is necessary to stir constantly. When the volume of cabbage is reduced in two times, add salt, sugar, cumin, broth or water (broth should not cover all the sprouts). Stir and simmer for about 45 minutes, with the lid closed while stirring, over medium heat.

Sour cream, mix with tomato paste, add a little milk (if necessary), greens chop and add everything at the end to the cabbage. To give a little out on a slow fire, but do not boil, the sour cream may curdle! Pepper and salt to taste.

Cabbage ready! Perfect for any meat and potatoes! I eat as a separate dish! Nice apetita!