Cook Time: 15 minutes
Ingredients:
- 1 tablespoon butter
- 1/4 cup chopped blanched almonds
- 1 1/4 cups milk
- 5 cups shredded cabbage
- 1 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons flour
Preparation:
Melt 1 tablespoon of butter in a heavy skillet over medium-low heat; add almonds and cook until lightly browned. Set aside. Cook cabbage in boiling salted water until tender, about 3 to 4 minutes; drain well.
In a large saucepan, melt 2 tablespoons butter over medium-low heat; stir in 2 tablespoons flour. Gradually stir in milk until smooth. Add drained cabbage. Cover and simmer for 2 minutes, until sauce is thick. Stir in almonds.
Serves 6.
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