2 tbsp. butter
1/8 tsp. ground ginger
6 c. sliced cabbage
1 tbsp. flour
1/3 c. milk
2 tbsp. pimiento, chopped
1 tsp. instant chicken bouillon granules

Melt butter in Wok. Stir fry cabbage and ginger about 3 minutes. Stir in flour. Add milk, pimiento, and bouillon. Cook and stir until thick and bubbly. Then cook and stir 1 minute longer. Serve at once.