1 tbsp. butter
2 stalks celery, chopped
1 sm. onion, chopped
1 tbsp. flour
2 c. chicken bouillon or broth
1 1/2 c. cooked ham, diced
1 bay leaf
1 1/2 c. shredded celery (Chinese) cabbage

Saute celery and onion in butter. Stir in flour. Add bouillon and cook, stirring until bubbly. Add ham, bay leaf and cabbage. Cook until ham is heated through and cabbage is limp.