Creamed Cabbage
1 head cabbage
salt and pepper
1 stick margarine, melted
about 1/2 cup flour
2 cups milk
extra melted margarine
cracker crumbs
Shred or slice cabbage to be as thin as you can get it. Put in
heavy pan with a bit of water (maybe 1/2 cup, not much). Cover
with lid. Cook over med. heat, just slightly until cabbage turns
a lighter color. Do not overcook. Drain.
Meanwhile make white
sauce. Melt margarine in pan, add flour, salt and pepper; cook a
bit. Add milk, stirring constantly to make a thick sauce.
In greased casserole dish, combine cabbage and cream sauce. Top
with cracker crumbs/margarine.
Bake in 350 degree oven until mixture is bubbly.
