CABBAGE WITH MUSTARD-HORSERADISH SAUCE


1 small head of cabbage, quartered
2 Tbsp. finely chopped onion
2 Tbsp. butter or margarine
1 Tbsp. All-purpose flour
2/3 cup evaporated milk
1 Tbsp. prepared mustard
2 tsp. prepared horseradish
¼ tsp. salt
Dash black pepper
Water

Cook the cabbage in salted, boiling water for 10-12 minutes and drain well. In a small saucepan cook the onion in butter or margarine until tender. Blend in flour, ¼ tsp. salt, and a dash of black pepper. Add the milk and a ½ cup water. Cook stirring constantly until thickened and bubbly. Stir in mustard and horseradish. Spoon the sauce over the cabbage.