Cabbage Wedges with Celery Sauce

I saw this recipe and thought of grandma's boiled dinners. I don't remember ever having anything on the cabbage other than vinegar though. Corned Beef, cabbage, and potatoes - all boiled and all delicious. It was a Friday evening dinner that created leftovers for lunches.

1/2 medium cabbage, cut in 4 wedges
1 1/2 Tbsp. butter
1 cup finely chopped celery
1 1/2 Tbsp. flour
1 cup milk
1/2 cup shredded sharp cheddar cheese
1/2 tsp. celery salt
salt and pepper to taste

Cook cabbage wedges, covered, in 1 inch lightly salted boiling water for 10 minutes or until tender. Drain, reserving 1/4 cup liquid. Place wedges in serving bowl; cover and keep warm.

Melt butter in saucepan; add celery and cook until tender. Blend in flour and cook 1 minute, stirring constantly. Gradually stir in milk and reserved 1/4 cup cabbage liquid; cook, stirring constantly until smooth and thickened, about 3 minutes. Stir in cheese and seasonings. Pour sauce over cabbage wedges.