Slice the green cabbage into thin strips, dice the yellow onion, and mince the garlic.

In a large pan, heat some oil over medium heat. Add the diced onion and minced garlic, stirring until soft and fragrant (3-5 minutes).

Add butter to the pan. Once melted, sprinkle in flour, stirring to form a roux. Gradually whisk in whole milk and chicken broth, seasoning with salt and pepper.

Layer sliced cabbage on top of the sauce. Cover and cook on medium-low until the cabbage is tender.

Stir every 5 minutes, cooking for about 15 minutes, or until cabbage softens and melds with the sauce.

Taste and adjust seasoning. Serve hot.