Winter's Light

Creamed Cabbage

Adapted by Akasha Ap Emrys

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.