Creamed Cabbage

This is a very rich, delicious dish that is a 'must-have' at our family's Thanksgiving dinners. 3 lb. cabbage
4 T butter
½ cup of finely chopped onion
salt and pepper to taste
¼ tsp freshly grated nutmeg
1½ to 2 cups of heavy cream

Bring a large pot of water to boil.

Pull off and discard the tough outer and blemished leaves of the cabbage. Cut out the core.

Cut the cabbage into quarters. Cut each quarter into 1-inch thick slices. Cut each slice into slices 3-inches wide. Separate the cabbage pieces.

Add cut-up cabbage to pot of boiling water and cook for about 2 minutes. Drain.

In a large heavy skillet, melt the butter and add the onion and sweat until translucent.

Add the drained cabbage, salt and pepper. Sprinkle with nutmeg. Partly cover and cook about 10 minutes or until most of the liquid has evaporated.

Add cream, salt and pepper, cover and cook about 5 minutes.

Uncover and cook about 10 to 15 minutes or until the sauce has thickened somewhat and the cabbage is tender.