1 sm. head cabbage
2 c. water
3/4 c. dry milk solids
2 tbsp. flour
2 tbsp. butter
Nutmeg to taste
Dashes of salt & pepper

Place water in deep saucepan. Add dry milk and flour. Beat with an egg beater until smooth. Add butter and seasoning. Heat to boiling point, stirring constantly. Cut cabbage in half. Soak in cold water about 10 minutes. Drain and remove cabbage core.

Slice as for coleslaw, only coarser. Add to sauce and cook for 7 minutes, stirring occasionally to avoid scorching. When cooked, cabbage should retain its green and white color and be al dente (slightly crisp). Place in serving dish and sprinkle lightly with nutmeg.