1 lg Cabbage; coarsely shredded

      2 tb Butter or margarine;

    1/2 ts Nutmeg

           Salt to taste
           Fresh ground pepper;
  Cook cabbage in a small amount of boiling water, until tender; drain.
  Press out excess moisture or pat dry.  Melt butter or MARGARINE in
  skillet. Add nutmeg; stir to blend.  Add cabbage; toss to coat.  Add
  salt and pepper. Food Exchange per serving: 1/2 VEGETABLE EXCHANGE +
  1/2 FAT EXCHANGE CAL: 32

  Source: The Complete Diabetic Cookbook by Mary Jane Finsand
  Brought to you and yours via Nancy O'Brion and her Meal-Master