3 c. milk
1 1/2 qt. shredded cabbage, packed
4 tbsp. flour
4 tbsp. butter, melted
1 tsp. salt

Heat milk and cook cabbage in it for 2 minutes. Add blended flour, butter and salt. Cook for 3 to 4 minutes, stirring constantly. The cabbage retains its crispness and is delicate in flavor and color.