Creamed Cabbage

1 head green cabbage, about 2 1/2 pounds
freshly ground black pepper
1/3 cup light cream
2 tablespoons minced dill or 1 tablespoon dill seeds


Core cabbage and chop leaves into squares about and inch or so across
Bring large pot of water to boil and add salt to taste and the cabbage
Boil uncovered for 3 minutes
Drain and rinse with cool water, then press out as much water as you can from the leaves
Place cabbage in wide skillet with salt and pepper to taste, the cream and seasonings
Bring to boil then reduce heat to low, cover and gently stew until cabbage is tender

Serve as side dish, with toasted rye or over egg noodles