1 head cabbage, shredded
1 lb. bacon, chopped
1/4 lb. butter
4 tbsp. flour
2 c. milk
Salt and pepper to taste

Cook shredded cabbage in salted boiling water for 5 minutes. Drain. Fry chopped bacon in large skillet until crisp. Remove bacon.

Melt butter in skillet, stir in flour and blend with fat. Add milk. Stir until smooth and cook until thickened. Add cabbage and bacon to sauce. Mix well and salt and pepper to taste.