1 large head cabbage, shredded
10 Tablespoons butter or margarine, softened, divided
¼ cup all-purpose flour
½ tsp salt
1/8 tsp pepper
4 cups milk
2 cups shredded Cheddar cheese
1 cup soft bread crumbs
Cook cabbage in boiling salted water for 2-4 minutes or until crisp
tender. Drain well. Toss hot cabbage with 2 Tbsp. butter, set aside.
Melt 6 Tbsp. butter in small saucepan; stir in flour, salt, and
pepper until smooth. Gradually add milk. Bring to a boil, cook and
stir for two minutes or until thickened.
In a greased 13″ X 9″ X2″ baking dish, place ½ of the cabbage. Pour
half of the sauce over the cabbage. Repeat layers. Sprinkle with
cheese. Melt remaining 2 Tbsp. butter; toss with bread crumbs.
Sprinkle crumbs over cheese.
Bake, uncovered at 350 degrees for 18-22 minutes or until cheese is
Submitted by: wvhomecanner on May 10, 2010