Large bunch of dark green cabbage or kale, washed and sliced
4 tablespoons flour
350ml milk (any kind)
Freshly ground coarse black pepper
Method Prep:10min › Cook:15min › Ready in:25min
Boil or steam the cabbage for 2 or 3 minutes, or until any thicker stalks have softened. Drain and squeeze out any excess water.
In a suacepan, over medium heat; melt butter. Stir in flour and whisk well allowing it to cook. Add milk in batches, whisking well after each addition until it has thickened up. Season to taste with back pepper.
Stir in the cooked cabbage and toss to coat it all in the sauce. Serve immediately or place in a casserole dish and keep warm in the oven.