This is a speciality of my Aunt Sis. She was quite a cook and this is one of our family’s favorites. I’ve never served it to anyone who hasn’t enjoyed it. Just don’t tell people that it has cabbage in it.
1 cup diced carrots
1 cup diced potatoes
2 cups shredded cabbage
2 cans prepared chicken broth (or 3 ½ cups)
1 teaspoon salt
⅓ cup flour
⅓ cup butter plus 2 T.
¼ teaspoon pepper
¼ teaspoon paprika
3 cups milk
1 cup grated cheese
Saute carrots and potatoes in 2 T. butter for 5 minutes. Add cabbage and saute another couple of minutes. Add broth and bring to a boil before simmering on low until veggies are tender (about 10 minutes).
Mix dry ingredients in a small bowl. Melt ⅓ cup butter in separate skillet. Quickly add dry ingredients, stirring until moistened.
Immediately add milk. Stir constantly until it comes to a boil – then boil about 1 minute. Remove from heat and add cheese. Add to veggies and simmer until heated through. Serve hot.