Pan Creamed Cabbage
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Shredded cabbage||2 Quart|
|Half and half||1 Cup (16 tbs)|
|Seasoned salt||1 Teaspoon|
|Ground nutmeg||1 Teaspoon|
|Sauterne/White dinner wine||1⁄2 Cup (8 tbs)|
Combine butter or margarine and cabbage in large skillet or saucepan.
Cook over moderate heat, stirring frequently, until cabbage is wilted.
Then cover and cook about 5 minutes.
Stir in half-and-half, salt, and a light sprinkling of nutmeg.
Add wine and simmer a few minutes longer, or until cabbage is tender.