Grandma's white cabbage – cream – vegetables

Ingredients for 4 servings:

• ½ head of white cabbage, finely chopped
• 40 g butter
• 150 ml cream
• 3 tbsp flour
• 1 m.-sized onion(s)
• 1 bay leaf
• salt and pepper
• some nutmeg

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Side dish for cabbage rolls or chicken thighs

Bring water to a boil, add the finely diced onion, bay leaf, salt, pepper, and cabbage, and simmer for about 15 minutes. The cabbage should still be firm to the bite, but not hard. Strain the cabbage, reserving the cooking water. Discard the bay leaf. Melt the butter in a saucepan and stir it into a roux with the flour (preferably sifted). Stir constantly to prevent lumps! Add enough cabbage water to create a nice, creamy sauce when it boils. I also sift this mixture again to ensure there are no lumps. Add the cream and bring back to a boil. Add the cabbage, bring back to a boil, and season with salt, pepper, and nutmeg. Delicious with cabbage rolls or chicken thighs!