Cabbage and Leeks In Cream Sauce
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INGREDIENTS 1/2 head cabbage, coarsely chopped 3 large leeks, washed thoroughly, and thinly sliced, white parts only 1 large clove garlic, minced 2 tablespoons sherry or dry white wine 2 tablespoons water 1 tablespoon butter 2 tablespoons extra butter 2 tablespoons flour 3/4 to 1 cup milk or cream 1/4 teaspoon mace or nutmeg Salt and pepper, to taste 1/4 cup water or chicken broth Put cabbage and leeks in crockpot. Add minced garlic, sherry and water. Dot with 1 tablespoon butter; cover and cook on LOW for 7 to 9 hours. Melt 2 tablespoons 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.