Milk Stew of Cabbage--White or Red

1 pt. chopped cabbage 1 tablespn. chopped onion 1 pt. water 2 level tablespns. butter 1½ level tablespn. flour 1 pt. boiling milk chopped parsley

Cook cabbage and onion in the water 20-25 m. leaving ½ pt. of liquid. Blend butter and flour and pour hot milk over; boil, add cooked cabbage and chopped parsley. Heat. Serve.