Monday, 15 October 2012
Cabbage in white sauce was on the menu today. Both of us grew up on this tasty winter food. Serving the cabbage covered in a creamy white sauce makes it very mild and not so "cabbagy".
For the interested reader:
Finely chop the cabbage and steam it in an inch of water and a pinch of caraway seeds until soft but not mushy.
Melt a tablespoon of butter and add flour into the sizzling fat. There should be enough fat to cover the entire amount of flour.
Turn down to medium heat and stir for a minute.
The red bits is bacon, by the way. My husband likes bacon a lot.
Ingredients for 2
1/2 head of white cabbage, finely chopped
1 tsp caraway seed
For the sauce:
1 1/2 tblsp butter
1 tblsp bacon bits (optional)
2 tblsp all purpose flour
1 tblsp sour cream (optional)