Ingredients

1 small head cabbage, shredded
boiling salted water
2 egg yolks
1/2 C. sugar
1/2 C. cider vinegar
3 Tbsp. butter
1 C. heavy cream
salt and pepper to taste

Cooking Instructions

Barely cover the shredded cabbage with boiling salted water, cover and cook until barely tender, about 8 minutes. Drain well. Combine the egg yolks, sugar, vinegar and butter in a saucepan and heat, stirring, until mixture thickens. Gradually stir in the cream and heat. Season with salt and pepper. Pour sauce over hot drained cabbage. Serves 4 to 6.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)