CABBAGE AND CREAM
- Cabbage, 1 head.
- Grated nutmeg.
- Cream, 1½ cups.
- Butter, 2 tablespoonfuls.
- Flour, 1 teaspoonful.
- Salt.
Take a well-blanched cabbage, drain, cool, and chop fine; place it in a stew-pan with butter, a little salt, and grated nutmeg; add the flour, stirring well, and then pour in the cream. Stir till the cabbage and cream are thoroughly mixed. Cook about thirty or forty minutes, and serve hot.