White cabbage curry

Ingredients:

• 1 medium-sized head of white cabbage
• 1/2 cup water
• 2 tbsp (30 g) butter
• 3 large onions, coarsely chopped
• 1 tbsp. wheat flour
• 1 tbsp hot Madras curry powder
• 1/2 cup milk

Preparation:

1. Cut the cabbage into 2.5 cm slices and separate the leaves into pieces.
   
   Place the cabbage in a heavy skillet, add water, and cook, covered, over medium heat for 20 minutes, until tender. While the cabbage is simmering, melt the butter in a second skillet and sauté the onion until translucent. Add the flour and curry powder and stir well.
   
   Cook for 2-3 minutes, then add the milk and continue cooking until the sauce is smooth. When the cabbage is done, strain it and place it on a serving platter. Drizzle with the curry sauce and serve hot.