#1287 - Baked Cabbage

(by Shirley McNevich)

1 medium head cabbage
1 tsp. salt
3 TBSP butter
3 TBSP flour
2 cups milk
salt and pepper to taste
1 cup shredded cheese (your choice of flavor)
3 slices buttered or plain bread

Wash the cabbage. Use a sharp knife to cut the cabbage into bite sized pieces. In a large pot add cabbage pieces. Add 1 tsp. salt and enough water to cover the cabbage--turn heat to medium, bring to a boil and cook cabbage until tender, then drain and set aside. In a saucepan over low heat add butter--melt. Add flour--stir. Add milk slowly--stir and bring to a boil. Taste--add salt and pepper to your taste and stir--set aside. Grease a 2 qt. casserole dish--layer cabbage and shredded cheese back and forth, ending up with cabbage on the top. Carefully pour the milk sauce on top of the top cabbage layer. Cut the bread slices (buttered or not) into bite sized pieces and place them on top of the final cabbage layer. Place casserole dish on top of a cookie sheet. Bake uncovered at 375 degrees for 20-25 minutes or until hot.