Cabbage And Cream
|Cabbage||1 Large (firm green)|
|Water||1 Cup (16 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Onion||2 Tablespoon, grated|
|Sharp cheddar cheese||1 Cup (16 tbs), grated|
Shred fine 1 large head firm green cabbage to measure 8 to 10 cups.
Cook, covered, in a large saucepan containing 1 cup boiling water and 1 1/2 teaspoons salt, until tender-crisp about 4 to 5 minutes.
Drain well and return to saucepan.
Add 1/2 cup heavy cream, 2 tablespoons grated onion and 1/2 teaspoon each pepper and nutmeg.
Heat very slowly, tossing to mix well.
Toss in 1 cup grated, sharp Cheddar cheese and stir to melt cheese.
Serve at once.