Creamed Cabbage and Carrots

Submitted by Stephy Jo

"This was extremely creamy and went great with our corned beef for St. Patrick's day meal."

 

• Ready In: 25mins
• Ingredients: 8
• Serves: 4

ingredients

• 1 lb cabbage, chopped
• 4 large carrots, peeled and cut into 1 1/2-inch pieces
• 2 tablespoons butter
• 1 teaspoon chicken bouillon granule
• 1 2⁄3 cups nonfat milk
• 1⁄2 teaspoon pepper, to taste
• 1⁄2 teaspoon salt, to taste
• 4 tablespoons flour

directions

1. Boil cabbage and carrots until tender, approximately 15-20 minutes, drain well.
2. Make a roux from the butter and flour stirring constantly until it turns a light brown.
3. Gradually add milk and bouillon , whisk until thickened.
4. Add cabbage, salt, and pepper stir to mix together.