Cabbage and Leeks in Cream Sauce
head cabbage, coarsely chopped
3 large leeks, sliced
1 large garlic clove, 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 mace, or nutmeg
salt and pepper, to taste
Put cabbage and leeks in 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 and salt and pepper
to taste. Mix into the cabbage and leek mixture.
Serves 4 as a side dish