Creamed Cabbage With Savory
|Cabbage head||1 Medium|
|Water||1 Cup (16 tbs) (As Required)|
|Milk/Half milk and half cream||1 Cup (16 tbs)|
|Savory||1 Tablespoon (Fresh Or Dried)|
Remove the core and coarse outer leaves from the cabbage.
Shred it fine.
Drop the cabbage into rapidly boiling water seasoned to taste with salt.
Cook eight to ten minutes or until cabbage is crisp tender.
Meanwhile, melt the butter and stir in the flour.
Add the milk, stirring rapidly with a wire whisk.
When the sauce is thickened and smooth add the savory.
Continue cooking, stirring frequently, for five minutes.
Combine the cabbage with the sauce, heat through and serve.