Warm Cabbage and Greens Dip with Sour Cream Tomato Sauce - Recipe

     I love dip, and this is one that I can hardly stop eating.  It is beautiful, creamy, and delicious.  Cabbage and greens are good for you too!  Chicken broth is the base used to cook the cabbage and greens with tomato paste and sour cream added to make a creamy red sauce.  Oregano adds earthiness while the uncooked garlic and cayenne pepper at the end gives the dip a little kick.  Adjust to your liking.  Great for weekend football games, this one will go fast!

Warm Cabbage and Greens Dip with Sour Cream Tomato Sauce

(Makes 2 cups)

2 tsp. Palm Oil or Vegetable Oil

6 c. Savoy or Green Cabbage chopped in small pieces

4 Cloves Garlic chopped plus 1 Clove for garlic press

1/2 tsp. Salt

1 c. Chicken Broth

2 tsp. Fresh Oregano chopped or 1 tsp. dried Oregano

1 T. Tomato Paste

3 c. Fresh Beet Greens or Swiss Chard

1/2 c. Sour Cream

1 T. Butter

1 T. Flour

1 pinch Cayenne Pepper

Heat oil in a Dutch oven or large pot on medium heat.  Add cabbage, four cloves chopped garlic, and salt, setting aside one garlic clove for later.  Sauté the cabbage until it softens and starts to brown a bit.  Add the chicken broth, oregano, and tomato paste.  Bring to a simmer and add the greens.  Simmer just a couple minutes to soften the greens.  Be careful not to wilt them, you want them to keep their shape and bright green color.  Add the sour cream and stir until well combined.  In a cup mix the butter and flour together with a fork to make a paste.  Be patient, it will come together.  Move the cabbage and greens to one side of the pan and whisk the butter and flour mixture into the sauce until it melts and begins to thicken and bubble a minute or two.  Now with a spoon, stir the sauce with the cabbage and greens.  Remove from the heat and stir in a pinch of cayenne pepper and add the remaining garlic clove through a garlic press.  Adjust the salt and pepper to taste and serve warm with corn chips.