Recipe: Repollo a la Crema - Cabbage in Cream Sauce

Cabbage in Cream Sauce:
(Cabbage a la Bechamel)
from Mujer 2000 by Silvia Enriquez de Pou

1 lb cabbage
1/4 lb chopped ham
1 chopped onion
1 tsp fresh chopped parsley
3 eggs
1 cup of heavy cream
2 hard boiled eggs
parsley for garnish
3 tb butter

Boil and drain the cabbage. Reserve. Saut the ham (well chopped) in butter, add the onion, parsley and the chopped cabbage. Mix well. Add the cream, mix and add the eggs lightly beaten. Grease a Pyrex and add the cabbage mixture. Cook for approximately 20 minutes at 350 F. For serving garnish with sliced eggs and parsley.

There is another recipe that I actually don't have now with a Bechamel sauce used like a stuffing for the boiled cabbage leaves.