Creamed Cabbage and Carrots

Name: Creamed Cabbage and Carrots
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 serving(s)
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

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Recipe by Stephy Jo

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

READY IN: 25mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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

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