1 head Cabbage, shredded
2 Tbsp butter
1 cup light or heavy cream (heavy cream has fewer carbs)*
1. Melt butter in large nonstick skillet over medium-low heat.
Add cabbage and stir until it wilts, about 3 minutes.
2. Add cream and simmer about 10 minutes, stirring occasionally, until cabbage is tender.
Cream should be reduced to sauce consistency, coating the cabbage pieces.
3. Season to taste with salt and pepper and serve as a side dish or over brown rice.
* If you substitute whole milk, the sauce will take longer.
Wendy Hall, Valley Dream Farm bookkeeper