1 (2 to 2 1/2 lb.) cabbage
3 tbsp. butter
3 tbsp. flour
3/4 c. evaporated milk
3/4 c. water from cabbage
Salt to taste
1 1/2 c. cheese
1/2 c. bread crumbs
2 tbsp. butter

Cut head into quarters and slice coarsely. Cook in boiling salted water uncovered until just barely tender. Drain saving water. Melt butter and blend in flour; add evaporated milk and water drained from cabbage. Stir constantly until sauce boils and thickens and salt if needed.

Place a layer of cooked cabbage in bottom of buttered casserole. Pour part of sauce over it. Sprinkle with part of the cheese. Repeat this method until all ingredients are used, ending with cheese. Sprinkle with bread crumbs which have been blended with 2 tablespoons butter. Bake in moderate oven 350 degrees 20 minutes or until brown. Makes 5 servings.