Ingredients:
- 6 medium carrots, thinly sliced
- salt and pepper
- 1/4 cup butter, divided (4 tablespoons)
- 1/2 cup water
- 1 medium head cabbage, washed and chopped
- 2 tablespoons flour
- 1 cup milk
- 2 tablespoons prepared mustard
- 1/2 cup grated Cheddar cheese
Preparation:
In a saucepan, combine carrots, 1/2 teaspoon salt, a dash of pepper, 2 tablespoons of the butter, and the 1/2 cup water. Bring to a boil; cover, reduce heat, and simmer until carrots are tender. Drain off excess water.
In another kettle, cover chopped cabbage with boiling salted water; boil, uncovered, 5 minutes. Melt remaining 2 tablespoons of butter in a saucepan and blend in the flour. Gradually add milk. Cook, stirring, until sauce is thickened. Season with salt and pepper to taste. To the cabbage, add prepared mustard, the sauce, and cheese. Blend together over low heat. Arrange cabbage on serving dish, surrounded by cooked carrots.
Serves 6.
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