CREAMED CABBAGE. When cabbage is to be creamed, it is cut up into fairly fine pieces with a sharp knife. The cream sauce that is added to it provides considerable food value and greatly improves its flavor.

• 4 c. finely cut cabbage
• 2 Tb. butter
• 2 Tb. flour
• 1/2 tsp. salt
• Dash of pepper
• 1/2 c. milk or thin cream
• 1/2 c. liquid from cabbage

Cook the cabbage according to the directions given in Art. 89 until it is tender and then drain the water from it. While it is cooking, melt the butter in a double boiler, add the flour, and stir until smooth. Pour in the heated liquid and season with the salt and pepper. Stir until the flour is thickened and the sauce is smooth. Pour this over the cabbage, heat together for a few minutes, and serve hot.

Note This can also be made with Kohlrabi or Peas.

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