1 medium head cabbage, cut into lengths of 1/2 inch
3 teaspoons dry mustard
1 teaspoon dried dried rosemary
1 teaspoon dried thyme
1/2 teaspoon fresh dried basil (optional)
3 cloves garlic, peeled and crushed
1/4 cup white wine
1/2 cup dry white wine (optional)
1 1/2 cups milk
1 cup all-purpose flour
2 tablespoons white sugar
Preheat oven to 300 degrees F (150 degrees C).
Cabbage, cut lengthwise into 3/8 inch segments. Tear toward ends; reserve from freezer. Place stems and leaves in a shallow baking pan. Tilt vinegar, mustard and rosemary peas, and saute 10 minutes, or until tender and crisp-tender. Stir in thyme and basil. Pour broth over vegetable mixture; add more broth as necessary. Reduce heat to medium; cover. Bake 25 minutes, until tender and thick-coloured.
In a saucepan bring 1 cup liquid cornstarch to a boil in 2-quart saucepan. Reduce heat, and simmer, stirring frequently, 5 minutes. Stir in wine or beer to taste, and simmer 6 to 8 minutes. Stir in flour, sugar and seasoning salt. Bring to a boil; stir. Remove from heat. Puree into saucepan with reserved broth mixture. Stir until pureed and thickened. Stir in