Delicious cabbage

Heat half the butter in a heavy-based saucepan and sauté the onion until glossy. Add the mushrooms and stir-fry until lightly browned. Add the cabbage strips and stir to mix. Dissolve the chicken stock cube in the boiling water and pour over the cabbage mixture. Reduce the heat and simmer until the cabbage is tender but still slightly crisp. Drain.
Melt the remaining 40 ml butter in another saucepan and stir in the cake flour until smooth. Gradually add the cream while stirring continuously. Stir and heat until the sauce comes to the boil and thickens. Season with nutmeg, and salt and black pepper. Pour over the cabbage and mix.
Serve hot with a meat dish.
Serves 4.