Green Cabbage with Carrots

1 cabbage                                                                        4 carrots

50g butter                                                                        4 Creamy tbsp double cream

pinch nutmeg

Pull off any tough outer leaves from the cabbage. Cut in half, remove the inner core, rinse the leaves and shred as finely as possible. Cut the carrots into fine, thin strips or grate in the food processor. Bring a pan of water to the boil and add the cabbage and carrots. Boil for 6 minutes until just tender, then drain. Return to the hot pan and add the butter and cream. Season with salt and pepper, add the nutmeg and stir well to coat. Pile into a serving dish and serve immediately.