• FOR THE BECHAMEL SAUCE:
• 30g of butter (2 tablespoons)
• 30g of all purpose flour (2 tablespoons)
• 600ml (approx. 2 cups) of plant based milk (I have used soy milk) at room temperature or cold, never hot.
• A pinch of ground nutmeg
• 1/4 teaspoon of black or white pepper
• FOR THE CREAMY CABBAGE:
• 1 small head of cabbage, julienned
• 1 1/2 tablespoon of a very good quality mustard (German, English or French are the best)
• 1 1/2 tablespoons of pink peppercorns
• 3 tablespoons of green onions
• 1/4 cup of veggie broth or veggie bouillon diluted in 1/4 cup of water, if needed