|Carrots||1 Cup (16 tbs), diced|
|Onion||1⁄2 Cup (8 tbs), finley chopped|
|Boiling water||2 1⁄2 Cup (40 tbs), salted|
|Cabbage||2 1⁄4 Cup (36 tbs), chopped|
|Milk||1 Cup (16 tbs)|
|Cooked peas||1 Cup (16 tbs)|
|Parsley||2 Tablespoon, chopped|
Cook carrots and onion in boiling water until almost tender.
Add cabbage, and continue cooking until all vegetables are tender.
Drain, and save liquid (approximately 1 1/2 cups).
Melt butter or margarine in pan.
And flour, milk, 1 teaspoon salt, pepper and 1/2 cup vegetable liquid.
Stir until smooth.
Add remaining 1 cup vegetable liquid.
Stir, and cook over boiling water until sauce thickens.
Add cooked vegetables and parsley.
Keep hot over simmering water till serving time