Indonesian curried cabbage

  • 1 large cabbage
  • 1 large bay leaf
  • 3 whole cloves
  • 1 clove garlic
  • 2 cups beef broth
  • 3 tbs. grated onion
  • 4 tbs. butter
  • 1 tbs. curry powder
  • 6 tbs. flour
  • salt and cayenne pepper
  • 2 cups milk; 1/2 cup grated Gouda cheese

Shred cabbage. Rinse in a colander with lukewarm water. Make a bouquet garni of bay leaf, whole cloves and garlic. Place cabbage, broth and bouquet garni in large kettle. Bring to boil. Cook gently 10 minutes, or until cabbage is tender.

Melt butter in another saucepan. Add curry powder and cook gently 1 minute. Remove pan from heat. Stir in flour and season to taste with salt and cayenne. Carefully blend in milk. Return to heat and stir constantly until sauce boils. Drain cabbage well and discard spices. Combine cabbage and sauce. Pour into buttered casserole. Sprinkle with cheese.

Bake in 475°F oven 15 minutes or until top bubbles and is nicely browned. Makes 6 to 8 servings.