An old recipe that is always present at a polish dinner table. Just a few ingredients are needed to create this simple but yet delicious dish. Although sugar is not included in this tasty dish as the title dictates, you can almost taste it! Mushrooms and bacon are added for additional flavor and a sprinkle of dill for decoration.

Ingredients:
~ 1 head medium-size green cabbage
~ 1/2 – 1 cup veg. broth
~ 1 bouillion square
~ 1/2 onion, finely chopped
~ 1 clove garlic, finely chopped
~ 3 strips bacon, chopped
~ 8-10 mushrooms, chopped
~ 1 Tbsp butter
~ 2 Tbsp olive oil
~ 2 Tbsp flour
~ 1/3 cup sour cream
~ Dill or parsley, for decoration
~ Salt, pepper

Prepare mushrooms: 
In the skillet with olive oil fry onion, then add garlic and bacon. Then add mushrooms and butter. Fry until mushrooms shrink. Transfer mushrooms to a dish.

Take the skillet (do not discard the grease or wash the frying pan) and add flour to it. Fry it on low heat until light brown color. Put aside to cool off.
Once cool, then mix in sour cream making sure there are no lumps.

Prepare & cook cabbage:
Wash, remove outside leaves, cut in half and remove the stems/core.
Cut cabbage into small slices and place into a pot filled with water (make sure the water is covering the cabbage).
Cook the cabbage until tender.
Drain most of the water leaving enough to barely cover the cabbage.
Add bouillion square, veg. broth, salt, pepper and mushrooms (from the frying pan).
Cover it (leaving a little opening) and cook for 10 min.
Then while mixing, slowly add sour cream mixture (don’t put all at once so that cabbage doesn’t become too thick)
Add parsley or dill
Cook for another 10 min.
Check the flavor again and add salt and pepper, if needed.