• 1 Lbs. cabbage\cooked, sliced
• 1/2 cup chopped walnuts
• 2 Tbs. unsalted butter
• 1/4 cup all purpose flour
• 1-1/4 cups milk
• 1 egg, lightly beaten
• 1/4 cup cider vinegar
• 2 Tbs. brown sugar
• 2 Tbs. Dijon mustard
• 1 cup mung bean sprouts

Preheat oven to 350° F. Place cabbage in a steamer basket over boiling water. Cover saucepan and steam 12 minutes or until tender. Transfer to a serving bowl and keep warm. Place walnuts in a shallow pie plate. Toast in oven 5-6 minutes or until walnuts are lightly browned. Remove from oven and set aside. Melt butter in a heavy saucepan over medium heat. Stir in flour and mix until smooth. Slowly whisk in milk. Stir in egg, vinegar, sugar and mustard. Cook over low heat, stirring constantly 2-3 minutes until sauce is thickened. Do not boil. Stir in walnuts and sprouts and remove from heat. Serve sauce over cabbage.