Custard of Cabbage

Beat the condensed milk, eggs, and cabbage in a blender

Pour the mixture into eight small individual molds, greased with butter or margarine

Place them in a hot oven at high temperature for about half an hour or until, when you insert a toothpick, it comes out dry

Let them cool and store them in the refrigerator

Separately, make the caramel sauce by caramelizing the sugar with water and ginger

When it's still golden-brown, turn off the heat and let it cool

Then add the cream and refrigerate it as well

At serving time, unmold the custards and drizzle a little of that cold caramel sauce over each one.