4 cups shredded cabbage     
1/2 pound fresh broccoli florets                       
4 oz. cream cheese, cubed
2 Tbsp. butter or margarine
salt to taste

Place cabbage and broccoli in a saucepan; add 1 inch 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.

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