#2150 - Scalloped Cabbage

(by Shirley McNevich)

Sauce: 1 TBSP butter; 1 TBSP flour; 1/4 tsp. salt; 1/8 tsp. pepper; 1 cup milk
1 head of cabbage (shredded)
3 slices buttered bread (cut into bite sized pieces)
paprika (for sprinkling)

In a heavy saucepan over low heat add butter--melt. Add flour, salt and pepper--stir. Cook over low heat and stir until smooth and bubbling hot. Remove from heat--add milk--stir. Return to stove top--stir and bring to a boil. Once boiling, cook for 1 minute. Grease a 2 qt. casserole dish. Place half of the shredded cabbage into the dish. Spread half of the sauce over the cabbage. Place the other half of the cabbage over the top. Spread the rest of the sauce over the cabbage. Spread buttered bread pieces all over the top. Sprinkle paprika over the bread pieces. Cover with foil and bake at 350 degrees for 25 minutes, remove foil and bake 10 minutes longer or until bread pieces are brown and crispy.