Ingredients:
3 cups cabbage, shredded
1/2 cup water
1 teaspoon salt
1/4 cup light cream or 1/4 cup table cream
1/2 cup mexican oaxaca cheese, grated
Directions:
Cook cabbage in boiling salted water until tender.
Drain and return to pot.
Add cream and cheese over low heat, stirring constantly until cheese melts and coats cabbage.
Servings: 4
Time preparation: 4 min.
Time total: 14 min.