When adding flour to a hot butter mixture always be sure to sprinkle it through the mixture instead of just dumping it in. This will keep the flour from clumping. Also be sure to stir the flour in briskly. This will also help to moisten all the flour and make it easier to combine with the butter mixture.
Product: St. Patrick's Day Recipes for Kids
Category: Irish Food Ideas - Salads and Side Dishes
Emerald Isle Cheese Cabbage
8 slices of bacon
1 head of cabbage
1 T of bacon drippings
3 T butter
1/4 C flour
2 C of warm milk
1/2 t salt
1/2 t pepper
1 (4 oz.) pkg. cheddar cheese
Place the bacon in a skillet set over medium heat.
Cook the bacon 10 minutes or until crisp.
Place the bacon on paper towel to drain and cool.
Separate the cabbage into 4 wedges.
Place the cabbage wedges into a large saucepan and cover completely with water.
Place the pan over medium high heat and bring the water to a brisk boil.
Cook the cabbage for 10 minutes or until tender.
Drain the cabbage well in a colander while making the cheese sauce.
Remove all the bacon drippings except the 1 T.
Add the butter to the skillet with the drippings.
Allow the butter to melt completely.
Sprinkle the flour into the mixture and stir continuously until the flour is incorporated into the mixture.
Pour the milk into the mixture and stir until smooth and thickened to your liking.
Sprinkle in the salt and pepper and stir to combine well.
Sprinkle the cheese into the mixture and continue cooking, stirring often, until the cheese is completely melted, about 6 minutes.
Place the drained cabbage into a serving bowl.
Pour the cheese mixture over the top of the cabbage.
Crumble the bacon and sprinkle it over the top of the cabbage and cheese sauce.