Drop shredded cabbage in boiling water with a little salt.
Put off heat. After 3 minutes, drain. Set aside.
Combine flour, salt, pepper, and curry powder. Melt butter in low heat and add flour mixture.
Stir. When well blended, gradually add water and continue stirring until mixture is smooth.
Add milk. Stir until smooth and thickened. Add MSG.
Spread drained cabbage on plate.
Make a hollow in the middle and pour the mixture and the cooked chicken. Serve hot.