Preparation:
heat chicken stock in a large saucepan, over a high flame add cabbage and simmer for 6 minutes drain and reserve 1 cup stock place cabbage in a large casserole, set aside heat butter to melt in the top of a double-boiler whisk in flour to blend well heat and whisk for 3-4 minutes to cook slightly, without coloring gradually whisk in milk and reserved stock heat and stir, until thickened add to cabbage in casserole-mix well top with buttered crumbs and lemon slices bake, uncovered, @ 400 degrees for 20 minutes serve hot |
