Ingredients

• 1 small to medium cabbage head
• 1 large onion
• 2 medium carrots
• 2 tbsp butter
• 2 tbsp flour
• 1/2 cup milk
• 1 tsp curry powder
• 2 tsp salt
• pepper

Directions

1. Remove unpretty outer leaves and slice the cabbage in 1 inch thick strips. Peel and slice a large onion, Peel and grate 2 medium carrots.

2. Heat 2 tbsp butter and sauté the onion for 3 minutes before adding the shredded carrot and cabbage. Cook everything, over low heat, until the cabbage softens. This should take about 10 minutes. Stir now and then.

3. Combine 2 tbsp flour with 1 tsp curry power and 3 tbsp milk. Stir until it’s a lump-free paste.

4. Once the cabbage has softened, make room in the center and pour in the paste. Cook for a minute before pouring in 1/2 cup of milk, 1 1/2 to 2 tsp salt and lots of pepper. Stir well, pop the lid on and simmer for another 10 minutes.

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