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 sauc epan
cook the onion in the butter or margarine until tender. Blend in the flour, 1/4 teaspoon of
salt, and a dash of black peppe r. Add the milk and 1/2 cup of water. Cook stirring constantly
until thickened and bubbly. Stir in the mustard and horseradis h. Spoon the sauce over the cabbage.
