Rinse fresh cauliflower under water and let the water drain. Cut it into random pieces as you like: bigger-smaller, as you like.Note. You can pre-blanch the cauliflower inflorescences in boiling water for about 5 minutes. Then the roasting time will be reduced. You can also use frozen cauliflower, after defrosting it to glass the excess liquid.
In a frying pan, heat the vegetable oil and butter. Fry the cabbage on a slightly higher than average heat (I have 6 out of 9 divisions) without closing the lid. Stir occasionally, as if frying potatoes. The cabbage should start to brown.
The cooking time is about 15-20 minutes. Watch the fire, turn it down if necessary. The cabbage should be evenly browned. Determine the degree of readiness to your taste (like it softer or more crispy).
As soon as you realize that the cabbage is about ready and it has just 2-3 minutes left - add salt, sour cream, and mix. Cover and leave for 2-3 minutes.The amount of sour cream is approximate, you can add more. Fat content is also to your taste, I had 20%.
Cabbage is ready! You can serve it as a separate dish or as a side dish.