Instructions: 1. Remove cabbage core and slice. Cook in a little water until just tender but still crisp.

2. In a saucepan, melt butter, stir in flour, and slowly add milk, stirring constantly.

3. When sauce has thickened, remove from heat and mix in dill weed, chervil and cabbage.

4. Preheat oven to 350i. Pour cabbage mixture into an oven-safe casserole dish and bake until it just begins to brown on top.

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