St. Patrick’s Cabbage

Written by Gail Cohen | 02 March 2010

Ingredients

1 small head of cabbage
4 tbs. butter
3 tbs. of vegetable broth
pinch of nutmeg
1/2 tsp. flour
salt & pepper to taste

Directions

Chop the cabbage and set aside. In a large pot, melt 2 tbs. of the butter. Add cabbage and toss. Add vegetable broth and simmer until cabbage begins to wilt, about 20 minutes. Stir in the nutmeg, flour, salt, and pepper. Add remaining butter, and toss until melted. Serve hot.

Yield: serves 2-4