Savoy Cabbage In Cream - cooking recipe

Ingredients

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

Preparation

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.
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.
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.