|Green cabbage head||1 1⁄2 Pound, grated (1 Head)|
|Corn oil margarine||1 Teaspoon|
|Unbleached flour||1 Tablespoon|
|Fresh thyme/1 teaspoon dried thyme||2 Teaspoon|
|1% milk||2⁄3 Cup (10.67 tbs)|
|Vegetable broth||5 Teaspoon (Homemade / Canned)|
|Dijon mustard||1⁄2 Teaspoon|
In a saucepan or steamer over medium heat cook cabbage in a small amount of water just until tender; drain very well.
In a large skillet over medium heat melt margarine.
Add flour and thyme; blend well.
Add milk and broth gradually.
Cook until thickened, whisking constantly.
Blend in mustard.
Add cabbage; mix until coated.
Cook until cabbage is tender.
Season with salt and pepper.