1 head cabbage, shredded fine (preferably savoy)
1 lb. bacon, chopped
1/4 lb. butter
2 c. milk
4 tbsp. flour
salt and pepper to taste

Cook shredded cabbage in salted, boiling water for 5 minutes; drain. Fry chopped bacon in large frying pan. Remove bacon and drain fat. Melt the butter in the pan. Stir in flour and blend with remaining fat. Add milk. Stir until smooth and cook until thickened. Return cabbage and bacon; toss together. Season to taste.