Ingredients:
Cabbage 300 gr 1/4 head
Bouillon 125 ml 1/2 cup
Cream, 33 % 250 ml 1 cup
Butter 25 gr 1 Ts
Cornstarch 15 gr 1 Ts
Salt as needed
Pepper, white as needed
Nutmeg as needed

Procedure:
Cut out stalk from cabbage and slice into 1 cm wide stripes.
Saut_ cabbage quickly in butter add bouillon and cream.
Let simmer until liquid is reduced to a creamy consistency.
Mix cornstarch with a little bit of water and stir under cabbage.
Do not cook further.
Season with salt,white pepper and a touch of nutmeg.
Variations: Instead of white cabbage, you can also use Savoy cabbage. The curly leaves make a decorative alternative.
Tip: Canned sauerkraut (pickled cabbage) can also be prepared like fresh cabbage.
Time: 20 minutes
Nutritional information: 210 cal/884 kJ, 19 gr fat, 6.7 gr carbohydrates, 59 mg cholesterol.
For diabetics: 0.5 bread unit
Note: All measures are rounded to the nearest convenient figure.
(1 oz = 30 gr,1 cup = 250 ml)