6 wedges cabbage (1 med. head)
3 tbsp. butter
3 tbsp. flour
1 1/2 c. milk
3 tbsp. prepared mustard
1/2 tsp. salt

Cook cabbage in boiling water until tender, about 15 minutes. Drain well. Melt butter in saucepan, blend in flour, add milk and cook until thick, stirring constantly. Stir in mustard and salt. Pour hot sauce over cabbage wedges. Serves 6.