Rahmwirsing (German Creamed Savoy Cabbage)

I live in Queensland, Australia and have always loved to cook. An avid cookery book collector(last count 324). I only share something if I have actually cooked it.

2 pounds savoy cabbage, one larger cabbage (about 14 cups tightly packed)

1 large yellow onion, or two small

2 tablespoons butter

1 tablespoon all-purpose flour

1 cup vegetable broth, or chicken or beef broth

½ to ¾ teaspoon salt, more to taste

¼ teaspoon ground nutmeg, more to taste

black pepper, to taste

½ cup whipping cream, or heavy cream; add more to taste

Directions at recipesfromeurope.com

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