Summary

Ingredients

• 1 ½ kg pointed cabbage, (cleaned 800 g)
• 0.5 liter ½ water
• salt
• 2 tablespoon butter
• 2 tablespoon flour
• 0.25 liter ¼ milk
• 1 teaspoon sugar
• salt
• 2 tablespoon mustard

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Instructions

1. Remove the bad outer leaves from the pointed cabbage, divide the head into quarters, cutting out the stalk and the thick ribs.
2. Wash the cabbage leaves, stack them and cut into strips approx. 1/2 cm thick.
3. Bring the water with the salt to the boil, add the prepared pointed cabbage. Let the vegetables simmer over medium heat for 20 minutes.
4. Melt the butter in a saucepan, stir in the flour, deglaze with the milk and bring to the boil while stirring.
5. Add the cooked pointed cabbage with the cabbage water to the sauce, heat and season with sugar, salt and mustard.