Cabbage and Leeks in Cream Sauce
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INGREDIENTS 1/2 head cabbage, coarsely chopped 3 large leeks, sliced 1 large clove garlic, minced 2 tablespoons sherry or dry white wine 2 tablespoons water 1 tablespoon butter 2 tablespoons butter 2 tablespoons flour 3/4 to 1 cup half-and-half or milk 1/4 teaspoon nutmeg or mace Salt and peppper to taste Put cabbage and leeks in a crock pot. Add minced garlic, sherry and water (or use 1/4 cup of chicken broth). Dot with 1 tablespoon of butter; cover and cook on LOW for 7 to 9 hours. Melt butter in saucepan; add flour and stir until smooth and bubbling. Add cream or milk and cook over low heat until thickened. Add the mace or nutmeg and salt and pepper to taste. Mix into the cabbage and leek mixture. Serves 4