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Combine cabbage, onion, celery, pepper, sugar and 2 tsp of salt. Cook until vegetables are barely tender. You may have to add a couple tablespoons of water to start the cooking. Drain well. Meanwhile, make a white sauce using the butter, flour, light cream and the third teaspoon of salt. Pour over drained vegetables and continue cooking on the lowest possible heat until vegetables are cooked. This is much improved upon standing for several hours in the refrigerator and then reheated. It is even better if made the day before.
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