A Sunday dinner treat when we were growing up.
Servings: 6-8Prep Time: 15 minutes Cook Time: 15 minutes
1 small head cabbage, shredded
1/4 cup water
2 tablespoons butter or margarine
2 tablespoons flour
1/2 cup milk
1/4 cup half-and-half
1 to 2 tablespoons sugar
1/2 teaspoon salt
1 3oz. package cream cheese
Combine cabbage and water in a covered saucepan. Cook on moderate heat for about 10 minutes or until cabbage is barely tender. Add a little more water if needed to keep from scorching. (This can be cooked in the microwave on high for 4-6 minutes or until tender). Drain.
Melt butter or margarine in saucepan and stir in flour. When smooth and bubbly, add milk and half-and-half. Continue cooking, stirring, until mixture thickens.
Add sugar and salt. Cut cream cheese into chunks and add to cream sauce. Continue cooking over low heat, stirring occasionally, until cheese melts.
Add sauce to drained cabbage and heat if necessary. This cream sauce can be used over other cooked vegetables — asparagus, corn, onions, green beans, broccoli, cauliflower, or carrots.
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