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.
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