This was different and very good. Served on Veggie Night with Carrots Au Gratin.
CABBAGE WEDGES WITH NIPPY SAUCE
1 medium head cabbage, cut into 6 wedges and cooked, covered, in a small amount of boiling salted water until crisp-tender, and drained thoroughly
3 Tbsp butter, melted
2 Tbsp flour
½ tsp onion salt
1 C milk
1 egg yolk
1 Tbsp prepared yellow mustard (preferably homemade)
2 tsp lemon juice
Combine butter, flour, and onion salt, blend in milk and egg yolk, and cook over medium heat until thickened, stirring constantly. Add mustard and lemon juice and spoon sauce over drained cabbage wedges.