cabbage and leeks in cream sauce

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Cabbage and Leeks in Cream Sauce (CP)

1/2 head cabbage, coarsely chopped

3 large leeks, sliced

1 large garlic clove, minced

2 tablespoons sherry or dry white wine

2 tablespoons water

1 tablespoon butter

2 tablespoons butter

2 tablespoons flour

3/4 to 1 cup half and half or milk

1/4 teaspoon mace, or nutmeg

salt and pepper, to taste

Put cabbage and leeks in crock pot. Add minced garlic, sherry and water

(or use 1/4 cup of chicken broth).

Dot with 1 tablespoon of butter; cover and cook on low for 7 to 9 hours.

Melt butter in saucepan; add flour and stir until smooth and bubbling.

Add cream or milk and cook over low heat until thickened. Add the mace

and salt and pepper to taste. Mix into the cabbage and leek mixture.

Serves 4 as a side dish