1 med. sized young cabbage with outer leaves removed
2 tbsp. butter
2 tbsp. flour
1 c. milk

Core and shred the cabbage. Drop into salted, rapidly boiling water. Boil for 5 minutes keeping it at a rapid boil. Melt the butter and add the flour, stirring to make a smooth mixture. Slowly add milk to flour mixture and stir constantly to make it smooth.

Cover over low heat until thick enough for a sauce. Continue to cook for about 2 minutes. Add 1 tablespoon Shaker Caraway Seeds. Combine the cabbage and sauce. Heat and serve.