September 08, 2015


The Irish are very fond of vegetables in a creamy sauce. Cabbage is particularly good cooking this way.

White cabbage - 1
Butter - 25 gms
Plain flour - 1 tbsp
Salt and pepper to taste
Ground nutmeg - 1/4 tsp
Creamy milk- 150 ml


  • Cut the cabbage in quarters  and cook in fast boiling salted water for 5 minutes.
  • Drain very well and cut into narrow strips.
  • Melt the butter in a saucepan and add the cabbage.
  • Stir well and sprinkle in flour, salt and pepper and nutmeg.
  • Stir until the flour is well mixed.
  • Add the milk, put on the lid and cook very gently for 15 minutes.

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