Creamed Cabbage Recipe
Ingredients
| 1 head (1 1/2 pounds) green cabbage, grated | ||
| 1 teaspoon corn oil margarine | ||
| Unbleached flour | 1 Tablespoon | |
| 1 teaspoon dried | 2 Teaspoon | |
| Milk fat | 2/3 Cup (16 tbs) | |
| 5 teaspoons vegetable broth, either homemade or canned | ||
| Dijon Mustard | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
Directions
In a saucepan or steamer over medium heat cook cabbage in a small amount of water just until tender; drain very well.
In a large skillet over medium heat melt margarine.
Add flour and thyme; blend well.
Add milk and broth gradually.
Cook until thickened, whisking constantly.
Blend in mustard.
Add cabbage; mix until coated.
Cook until cabbage is tender.
Season with salt and pepper.
In a large skillet over medium heat melt margarine.
Add flour and thyme; blend well.
Add milk and broth gradually.
Cook until thickened, whisking constantly.
Blend in mustard.
Add cabbage; mix until coated.
Cook until cabbage is tender.
Season with salt and pepper.
Chef
