Cabbage With Mustard Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I found this recipe in the June 2009 Cooperative Living magazine. I've been holding onto it for a while and finally tried it a few nights ago. We really enjoyed it! I used whole wheat flour instead of white, and it came out really thick. I also used soy milk-and lots of it trying to thin it down!! If you use w.w. flour, I would suggest starting with 1 tablespoon. I'll be doing that next time! :O) Ingredients:
1 head cabbage, sliced into 1-inch wedges |
1 small onion, diced |
2 tablespoons olive oil |
2 tablespoons flour |
1/2 cup low-fat milk |
2 tablespoons yellow mustard |
black pepper |
Directions:
1. Steam cabbage in a vegetable steamer or cover and steam in a microwave. Set aside but keep warm.
2. In a small skillet, saute onions in olive oil until onions are translucent and tender. Remove onions from oil Add flour to the oil and stir; gradually add milk, dissolving the flour into the sauce.
3. Add the mustard; stir well. Return the onions to the mixture; stir well, heating on low for two minutes. Add tad more milk if too thick.
4. Place cabbage wedges in a serving dish, and pour sauce down the middle. Sprinkle with pepper.
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