- 4 cups shredded cabbage
- 1/2 pound fresh broccoli florets
- 2 tablespoons butter or margarine
- 4 ounces cream cheese, cubed
- salt to taste
- Place cabbage and broccoli in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender.
- Meanwhile, in another saucepan, melt butter. Stir in cream cheese until melted. Drain vegetables; top with cream sauce. Add salt and toss to coat.