2 tablespoons butter
1 small head cabbage, shredded
1 egg, beaten
1 cup sour cream
1 – 2 tsp splenda
3 tablespoons vinegar or lemon juice
Salt and freshly ground black pepper to taste
1. Melt the butter in a large skillet. Add the cabbage and cook, covered, until tender but not browned.
2. Mix the egg, sour cream, splenda, vinegar, salt and pepper. Pour over the cabbage and heat, stirring, until almost simmering; do not boil.