A friend of mine, Cara Lockard, grew some cabbages this year (2022) and asked it I wanted one. I said that I didn't already have a great use for cabbage that I particularly liked, but would love to try something that she enjoyed. So she sent me a cabbage along with this recipe. I thought it was very tasty and even a few of the kids ate it!

Ingredients:

• 2 C chicken broth

• 2 C water

• 1 C chopped celery (about 2 stalks)

• 4 C shredded/chopped cabbage (about 1/2 a head) - you could use a bag of coleslaw mix in place of the cabbage and carrots

• 1 C chopped carrots

• 1 onion chopped or 1 Tbs dried onion

• 1/2 tsp dried basil

• 2 C cooked and cubed ham (or cooked chicken apple sausage - or cooked Italian sausage)

• 1/2 C butter

• 2/3 C flour

• 1/2 tsp salt

• 1/4 tsp pepper

• 4 C milk

• Parsley for optional garnish

Instructions:

1. Add chicken broth, water, celery, cabbage, onions, and basil to a large pot and bring to a boil. Reduce heat and simmer 20 minutes or until veggies are tender. Continue to the next step, while it simmers.

2. While the veggies are cooking, in a medium to large saucepan, make a roux by melting the butter over medium heat. Add flour, salt, and pepper and whisk until smooth. Gradually add milk, stirring constantly, whisking out any lumps. Continue to cook and stir until it boils. Boil for about 2 minutes to allow the sauce to thicken.

3. In the last 5 minutes or so add the meat to the pot and continue simmering.

4. Gradually add the roux mixture to the cooked vegetables, stirring to combine.