Creamed Cabbage And Carrots - cooking recipe

Ingredients

1 lb cabbage, chopped
4 large carrots, peeled and cut into 1 1/2-inch pieces
2 tablespoons butter
1 teaspoon chicken bouillon granule
1 2/3 cups nonfat milk
1/2 teaspoon pepper, to taste
1/2 teaspoon salt, to taste
4 tablespoons flour

Preparation

Boil cabbage and carrots until tender, approximately 15-20 minutes, drain well.
Make a roux from the butter and flour stirring constantly until it turns a light brown.
Gradually add milk and bouillon , whisk until thickened.
Add cabbage, salt, and pepper stir to mix together.