1 head cabbage
1 med. onion, diced
1 c. celery, chopped
1 tbsp. sugar
1/4 tsp. pepper
3 tbsp. salt
2 tbsp. butter
2 tbsp. flour
2 c. light cream or half & half

Combine cabbage, onion, celery, sugar and 2 teaspoons of the salt. Add 2 tablespoons of water to start the cooking. Cook until barely tender. Drain.

Make a white sauce using the butter, flour and cream and the other teaspoon salt. Pour over vegetables and continue cooking over low heat until vegetables are tender.