Cabbage in Cream Sauce
   by Amy Rabb-Liu

About 3 Tbsp butter 
1 medium/small head of green cabbage
generous pinch of salt
a couple of shakes of paprika
a few shakes of caraway seeds
a few shakes of dehydrated minced onion
about 1 Tbsp sugar

2 Tbs butter
2 Tbsp flour
1 cup total cream/milk (a mix is nice)

small handful of bread crumbs (seasoned or plain)


Heat the butter in a large skillet, medium high heat.  Remove core of 
cabbage, cut into shreds.  Add cabbage to pan with butter, turn and stir 
cabbage to coat with butter.  Season with salt, paprika, caraway, and onion;
then turn and stir cabbage to blend seasonings throughout.  Sprinkle sugar 
over cabbage and stir again.  Continue cooking, stirring occasionally,
until cabbage is softened, about 8 minutes more.  Spread cabbage in 
shallow casserole dish.

Make white sauce:  In small saucepan melt butter over medium high heat.
Add flour and stir to blend completely.  Cook for another 20 seconds.
Add a small amount of cream, stirring vigorously until completely blended.
Repeat adding small amounts of cream and thoroughly blending until all
cream is added.  Bring sauce to simmer, simmer a short time (about 30 
seconds) until thickened.

Pour most of sauce over cabbage, and stir to coat cabbage.  Spread 
cabbage evenly in dish.  Drizzle rest of sauce over top of cabbage.
Sprinkle lightly with breadcrumbs.  (You can pause recipe at this
point, and resume with next step just before serving.)  Bake in a
350 degree oven for about 15 minutes.  Serve and enjoy.

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