Savoy Cabbage In Cream

• 1 head savoy cabbage
• 1 small onion
• 2 tablespoons butter
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon ground pepper
• 1 pinch ground nutmeg
• 2 cups beef stock
• 2/3 cup cream
• 1 teaspoon cornstarch

1. Trim and quarter the savoy cabbage and remove the core. Blanch the quarters in lightly salted boiling water for 2 minutes. Remove and drain well. When cooled enough to handle, slice the cabbage quarters into strips.
2. Finely dice the onion. Melt the butter in a large skillet and add the onion. Saute until the onion is soft and translucent. Add the cabbage strips and saute for a few minutes. Add the seasonings and meat stock. Cover and simmer for 20 minutes.
3. Whisk the cream with the cornstarch. Add to the cabbage and cook for 2 - 3 minutes. Taste and adjust for seasonings if necessary and serve.

cabbage, onion, butter, salt, ground pepper, ground nutmeg, beef stock, cream, cornstarch

Taken from www.food.com/recipe/savoy-cabbage-in-cream-532428 (may not work)