Cabbage, Leeks and Bacon

Cabbage, Leeks and Bacon

1 medium head cabbage, shredded	3 tbls. flour
4 leeks, chopped	2 tbls. butter/margarine
4 slices lean bacon, chopped	1 bouillon cube
10 oz. water	salt and pepper to taste

Boil the vegetables gently with the bacon in the lightly salted water until just tender.

Drain well, reserving the liquid, keep hot.

Melt butter, stir in flour, cook 2-3 minutes.

Dissolve bouillon cube in the reserved hot liquid, stir into the flour mixture, cook until thickened.

Season, pour over cabbage.

Serve -- enjoy.

June/July 2002 issue of Dragon Tales