Prep 10 mins
Cook 15 mins
I found this recipe in the June 2009 Cooperative Living magazine. I've been holding onto it for a while and finally tried it a few nights ago. We really enjoyed it! I used whole wheat flour instead of white, and it came out really thick. I also used soy milk----and lots of it trying to thin it down!! If you use w.w. flour, I would suggest starting with 1 tablespoon. I'll be doing that next time! :O)
- 1 head cabbage, sliced into 1-inch wedges
- 1 small onion, diced
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1⁄2 cup low-fat milk
- 2 tablespoons yellow mustard
- black pepper
- Steam cabbage in a vegetable steamer or cover and steam in a microwave. Set aside but keep warm.
- In a small skillet, saute onions in olive oil until onions are translucent and tender. Remove onions from oil Add flour to the oil and stir; gradually add milk, dissolving the flour into the sauce.
- Add the mustard; stir well. Return the onions to the mixture; stir well, heating on low for two minutes. Add tad more milk if too thick.
- Place cabbage wedges in a serving dish, and pour sauce down the middle. Sprinkle with pepper.
Really yummy! This mustard-onion sauce really jazzes up plain old steamed cabbage. I made this just as written. I think this sauce would be really good with many other vegetables, too, like broccoli, Brussels sprouts, asparagus, cauliflower. Thanx for sharing this!
What a nice sauce. It gives me the thought that variations of this might work well with other foods. I could see it with nutmeg andh stewed eggs on toast. Kind of starts off like a simple version of a roux for gumbo.