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Winter's Light Creamed Cabbage
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.
“I strongly believe that culinary love is not about having a French Passport, but about what you feel.”
Albert Roux
Dried currants are not the same thing as fresh currants. Dried currants are actually small raisins - the dried fruit of the Zante grape, originally from Corinth, Greece. Fresh currants (red, pink, black and white) are the fruits of plants in the gooseberry family, genus Ribes.
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