1 1/4 cups milk
4 Cups cabbage, coarsely shredded
1 1/2 teaspoons salt
1 tablespoon prepared mustard
2 tablespoons flour
1/4 cup milk
1 tablespoon butter or margarine
Instructions
Heat the 1 1/4 cups of milk in a large saucepan. Add cabbage and salt. Cover loosely and cook over low heat about 5 minutes, or until cabbage is just tender. Stir occasionally. Remove from heat. DO NOT DRAIN. Place mustard into a small mixing bowl, gradually blend in flour. Stir in the 1/4 cup of milk gradually. Add to cabbage; stirring gently until well mixed. Add butter. Cook and stir over low heat until thickened. Cook 3 to 4 minutes longer.