Cooked Cabbage And Vegetables(Low-Fat) - cooking recipe

Ingredients

6 medium potatoes, peeled
6 medium carrots, peeled
3 medium onions, halved
1 1/2 c. skim milk
1 Tbsp. Gifford's Basic Spice (optional)
1 tsp. lemon juice (optional)
8 c. cabbage, finely shredded
2 Tbsp. whole wheat flour
seasoning without salt to taste

Preparation

Steam or boil halved or quartered potatoes, carrots and onions until tender, about 1 hour.
While vegetables are cooking, heat 1 1/4 cups milk in a large nonstick skillet.
Add Gifford's Basic Spice and lemon juice, if desired.
Add cabbage; cover and simmer about 3 minutes.
Whisk flour into remaining 1/4 cup milk until it is smooth.
Season.
Add to cooked cabbage.
Boil and stir until mixture is thickened.
Cover and simmer 2 to 3 more minutes. Drain potatoes, carrots and onions.
Combine with cooked cabbage. Serve hot.
Serves 6.