Creamed Cabbage With Bacon Jan Peterson
1 head cabbage Salt & Pepper to Taste
½ lb. bacon ½ cup chopped onion
2 Tbsp. butter
1 cup milk (approx.) 2 Tbsp. flour
Cut cabbage into bite-size pieces and cook in salt water until tender. Drain. Fry bacon until crisp, add onion the last couple of minutes. Drain off most of the bacon fat. Add milk to drippings, cabbage, flour and salt and pepper. Cook until thickens. If too thick or thin, add more milk or more flour.