Winter's Light Creamed Cabbage

1 lb. pre-cooked ham, 1" cubed or shredded

1 heaping tsp. flour

1 firm white cabbage

1/2 tsp. each salt & pepper

1 cup cream

grated nutmeg

Cut cabbage in half, then into four (small head) or six (large head) pieces.

Plunge into a pot of boiling water and cook for 5 minutes.

Drain and run under cold tap water. Drain again.

Slice across the grain in 1/4 inch strips.

Melt a little butter/margarine in a sauce pan and add shredded cabbage.

Toss well, and keep stirring all the time.

Add salt, pepper, and a dash of grated nutmeg.

Next add the heaping teaspoon of flour, mix well.

Add cream, still stirring, and let it come to a boil.

Add the cubed or shredded ham, and lower the heat.

Cover the sauce pan and let the mixture simmer for about 30 minutes.

Serve hot.

Makes 6-8 servings.