Cabbage Baked With Feta

Cabbage Baked With Feta
1 firm head green cabbage, cored and finely slivered
8 tablespoons unsalted butter
2 tablespoons vegetable oil
1/4 cup sour cream
2 large eggs
1/4 cup finely chopped fresh dill
Salt and freshly ground black pepper, to taste1 1/3 cups finely crumbled feta cheese
1/2 cup plain bread crumbs1-2 teaspoons sweet Hungarian paprikaHeat oven to 375 degrees.Bring a large stockpot of water to a boil. Blanch the cabbage for 2 minutes, then drain and transfer to a kitchen towel. Pat dry.Heat a large skillet over a medium flame. Add 3 tablespoons butter and the oil. Add the cabbage and saute, stirring frequently, until the cabbage is nicely browned, about 15 to 20 minutes. Set the cabbage aside until cool.While the cabbage cools, in a small bowl whisk together the sour cream and eggs. Add the sour-cream mixture to the cabbage and mix well. Add the dill, salt and pepper and mix again. Transfer the cabbage mixture to a medium casserole or baking dish.In a small bowl combine the feta cheese and bread crumbs. Sprinkle the cheese mixture over the cabbage. Sprinkle paprika over the cheese and bread crumbs.Melt the remaining butter and pour it evenly over the cabbage. Bake until bubbly and lightly browned, about 15 minutes.Serves six. "Please to the Table: The Russian Cookbook" by Anya von Bremzen and John Welchman (1990 Workman, $19.95)