Cabbage
With Mustard-Horseradish
Sauce
1 small head
of cabbage quartered
2 tablespoons of finely
chopped onion
2 tablespoons of butter or
margarine
1 tablespoon of all-purpose
flour
2/3 cup of evaporated milk
1 tablespoon of prepared
mustard
2 teaspoons of prepared
horseradish
1/4 teaspoon of salt
A dash of black pepper
Water
Cook the cabbage in salted,
boiling water for 10 to 12
minutes and drain well.
In a small saucepan cook the
onion in the butter or
margarine until tender.
Blend in the flour, 1/4
teaspoon of salt, and a dash
of black pepper.
Add the milk and 1/2 cup of
water.
Cook stirring constantly
until thickened and bubbly.
Stir in the mustard and
horseradish.
Spoon the sauce over the
cabbage.
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