1 sm. head cabbage cut in 4 wedges
2 tbsp. finely chopped onion
2 tbsp. butter
1 tbsp. flour
2/3 c. milk
1 tsp. prepared mustard
1/2 c. Velveeta cheese

Cook cabbage wedges in small amount of boiling salted water for 10-12 minutes. Drain well.

Meanwhile in small saucepan cook onions in butter until tender. Blend in flour, 1/4 teaspoon salt and dash pepper. Add milk and 1/2 cup water. Cook and stir until thick and bubbly. Stir in mustard and cheese and spoon over cabbage. Top with parsley.