Finely chop 1 small cabbage and blanch for 4 – 5 minutes. Remove from water and keep aside.
Heat 3 tbsp butter in a wok, add in 1 chopped leek, a pinch of ground nutmeg, 2 boiled chopped potatoes and 1 chopped capsicum. Fry well for 1 – 2 minutes.
Now add in blanched cabbage, boiled peas, salt to taste, ½ tsp black pepper and 125 ml milk. Cook till it comes to a boil.
Thicken sauce with roasted flour. Lastly add 100 gm grated cheddar cheese. Mix well and dish it out.