1 qt. shredded cabbage
2 tbsp. butter
1/2 c. sliced leeks or onion
1/2 tsp. garlic salt
1/2 c. half and half cream
2 tsp. flour

Shred cabbage coarsely. Melt butter in a large skillet. Saute leeks until just wilted. Add cabbage, garlic salt, and cream. Toss lightly. Cover and simmer 5 minutes until cabbage is tender crisp. Move cabbage to side of pan; blend flour into cream. Bring to a boil. Toss lightly and serve. Makes 4 servings. 1 small head cabbage.

NOTE: I simmer cabbage 10-12 minutes.