|White bread slice||1|
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Green cabbage head||1 Medium, coarsely sliced|
|All purpose flour||2 Tablespoon|
|Caraway seeds||1⁄4 Teaspoon|
|Milk||1 Cup (16 tbs)|
1. In 1-quart saucepan over medium-low heat, into 1 tablespoon hot butter or margarine, tear bread into small pieces. Cook bread crumbs until lightly browned, stirring frequently. Remove saucepan from heat; set aside.
2. In 3-quart saucepan over high heat, heat 1 inch water and 1/4 teaspoon salt to boiling. Add cabbage; cover and cook 10 minutes or until tender. Drain cabbage in colander.
3. In same saucepan over medium-low heat, melt 2 tablespoons butter or margarine. Stir in flour, caraway seeds, and 1/2 teaspoon salt until blended; cook 1 minute. Gradually stir in milk; cook, stirring, until sauce thickens slightly. Return cabbage to saucepan; heat.