|Shredded cabbage||5 Cup (80 tbs)|
|Acceptable margarine||1 Tablespoon|
|Curry powder||1 Tablespoon|
|Freshly ground black pepper||1 Dash|
|Skim milk||3⁄4 Cup (12 tbs)|
Cook cabbage in 1/2-inch of water 5 minutes, or until tender-crisp.
Drain and set aside.
Melt margarine in a double boiler over medium heat.
Add flour, curry and black pepper, stirring constantly.
Add milk slowly and continue to stir until smooth.
Place cabbage in a large bowl and pour sauce over all.