1 med. head cabbage
1/2 lb. bulk pork sausage
1/3 c. grated American cheese
1/3 c. cracker crumbs
White sauce (recipe below)

Clean and chop cabbage. Cook in 2 cups boiling salted water. When tender, season to taste with salt and pepper. Drain and save liquid. Fry sausage and drain off fat. In two quart casserole, layer cabbage, sausage, white sauce, crumbs and cheese. Repeat layers. Bake 35 minutes at 350 degrees until golden brown.

WHITE SAUCE: Stir together 3 tablespoons butter and 3 tablespoons flour. Add 1 cup milk and 1 1/2 cups of cabbage liquid. Season to taste. Cook until thickened, stirring often.