1/4 C Butter
1/4 C Flour
1 1/2-2 C Broth from Corned Beef (Mine contains Guinness)
1/4 C Finely Chopped Cabbage, steamed
1. In a medium saucepan, over medium/low heat, melt butter. Once butter is melted, add flour and whisk into paste.
2. Slowly add broth and whisk well to ensure roux is dissolved.
3. Slow boil about 10-15 minutes, add in cooked cabbage. Enjoy.