White cabbage in wholegrain spelt béchamel sauce

Ingredients for 4 servings:

• 60 g butter
• 80 g wholemeal spelt flour
• 500 ml milk, low-fat, 1.8%
• 2 tsp salt (Himalayan salt)
• nutmeg
• 1 m.-large white cabbage

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Own creation

Heat the butter in a saucepan and add the wholemeal spelt flour, stirring to soften. Gradually add the milk until a creamy béchamel sauce forms. Season with Himalayan salt and nutmeg. Quarter the white cabbage, remove the stalk, and cut the cabbage into coarse strips. Wash thoroughly. Then place it in a pan with water and Himalayan salt and cook the white cabbage; it should still be firm to the bite. Drain the white cabbage into a colander and add it to the wholemeal spelt béchamel sauce. Adjust seasoning if desired. Serve with fried potatoes made from raw potatoes and fried eggs, for example.