Tender cooked shredded savory cabbage with sautéed onions and bacon in a creamy white sauce with a hint of nutmeg.

Creamed Cabbage with Bacon

1 head savoy cabbage, thinly sliced

1 small onion, chopped

2 slices bacon, diced

1 teaspoon all-purpose flour

2 tablespoons butter

1/2 cup milk

1/2 cup heavy whipping cream

1/8 teaspoon freshly ground nutmeg

Salt and freshly ground pepper to taste

1. Bring a large pot of salted water to boil and add the cabbage; return to boil and cook for 45 seconds. Drain cabbage and set aside.
2. In a medium saucepan over medium-high heat, saute the onions, bacon and flour in the butter until the onions are softened and the bacon has rendered its fat, about 5 to 7 minutes. Reduce heat to medium; stir in milk and cream and cook for 7 to 8 minutes or until the mixture has thickened.
3. Remove saucepan from heat and stir in cabbage; season to taste with salt and pepper. Serve immediately.

Makes 4 to 6 servings.