Categories: Side Dish

Ingredients

• 1 lb cabbage, chopped
• 2 T. butter
• 4 T. flour
• 1 ⅔ C. milk
• 1 t. chicken bouillon
• 1/2 t. nutmeg
• Salt, to taste
• Pepper, to taste

Directions

1. Boil cabbage until tender, approximately 30 minutes and drain well.

2. Make a roux from the butter, flour and milk stirring constantly until it turns a light brown. Add bouillon and stir to combine.

3. Add cabbage, salt, pepper and nutmeg and stir to mix together.

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