2 tablespoons olive oil
1 cup chopped celery
1 tablespoon all-purpose flour
1 egg, beaten
1/4 teaspoon salt
1 teaspoon ground black pepper
12 small cabbages
4 cloves garlic, minced
1 cup milk
Heat oil in a large saucepan over medium heat. Cook celery, stirring occasionally, until lightly toasted. Remove from heat and whisk flour into saucepan, then stir in egg. Cook until mixture boils; simmer, stirring occasionally, until thickened. Stir in salt and pepper. Serve on rolls or lettuce leaves.
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