#2680 - Scalloped Cheese Cabbage

(by Cousin Cathy [Minier] Ulrich)

Sauce: 1 TBSP butter; 1 TBSP flour; 1/4 tsp. salt; 1/8 tsp. pepper; 1 cup milk
1/4 lb. sharp cheddar cheese (grated)
1 head cabbage (shredded)
3 slices buttered bread (cut into bite sized pieces)

In a saucepan add shredded cabbage and 1 tsp. salt--cover the cabbage with water--cook/stir over medium heat until cabbage is tender. Remove from heat--drain the cabbage and set aside. 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. Remove from heat--add grated sharp cheddar cheese--stir until mixed. Add sauce mixture to drained cabbage--stir until well mixed. Pour the cabbage mixture into a greased 2 qt. casserole dish. Cover with foil and bake at 350 degrees for 20-25 minutes, then remove foil, place buttered bread pieces all over the top, return to oven and bake until bread pieces are browned and crispy.