Ingredients
- 1 medium head green cabbage shredded but not too thin
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Melt the butter in a large skillet over medium heat. Add the flour and whisk until smooth to create a roux.
- Gradually add the milk to the roux while continuously stirring to prevent lumps. Cook until the mixture thickens, about 5 minutes.
- Add the shredded cabbage to the skillet. Season with salt and pepper. Stir well to coat the cabbage evenly with the cream sauce. Cover and simmer for about 10 minutes, or until the cabbage is tender.
