1 lb. coarsely shredded cabbage (about 7 c.)
1 tsp. salt
2 tbsp. butter
Dash of black pepper
1 1/4 c. milk
1 tsp. prepared mustard
1/2 c. shredded American cheese
2 tbsp. bread crumbs

Cook cabbage until tender, 8 to 10 minutes. Drain and set aside. Melt butter and stir in flour. Slowly stir in milk until slightly thickened. Stir in mustard, salt and pepper. Combine cabbage, sauce and 1/2 of cheese. Spoon into buttered 1 quart casserole. Sprinkle with remaining cheese mixed with bread crumbs. Bake at 350 degrees for 20 to 25 minutes or until hot and bubbly. 6 servings.