Cream Cabbage

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300 g cabbage
130 ml clear soup
250 ml whipping cream
1 teablespoon cornstarch
2 tablespoons water
salt, pepper, ground nutmeg
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Wash cabbage and slice into strips. Bring water to a boil, add salt and cook cabbage for 2 minutes.
Stir soup in the whipping cream, boil at a low heat for 2 minutes. Stir cornstarch in water until smooth, pour in the whipping cream mixture. Add cabbage and cook for a few minutes. Season to taste with salt, pepper and nutmeg.