Creamed Cabbage
Cut 1 head of cabbage into about 1” squares. Immerse in water/broth and boil until still slightly crispy. Drain, reserving the liquid.
Return the liquid to the pot and reduce to ½ cup. Set aside.
Melt 1 Tbs butter in pan. Add 1+ Tbs flour and stir until fluffy and slightly browned.
Add milk to water/broth to make 1 cup. Whisk into flour/butter mix and heat until thick. Return the cabbage to the pot, and you’re done.
You can add some celery and/or carrots to the cabbage at the start, and either remove them or leave them in. I boil the cabbage in broth, which I’ve lightly seasoned (You’re going to reduce it) with garlic, etc.
Double the last (butter flour milk/broth) stage, and you have a delicious creamed cabbage soup.
Even people not normally fond of cabbage have enjoyed mine, creamed.