5 c. cut-up cabbage
2 c. cream
1/4 c. butter
1/4 tsp. salt
2 tbsp. flour
1/4 c. water

Cook cabbage barely covered with water until cooked but slightly crisp. Drain. In saucepan heat cream and butter carefully. When near boiling, mix flour, salt, and water in cup. Stir into cream; let bubble, stirring constantly (scorches easily). Take off heat and fold in cabbage.