1 large head cabbage
1 tsp. salt
1/2 stick butter
3 c. Basic White Sauce (below)
1 1/2 c. buttered bread crumbs
2 c. grated Cheddar cheese

Shred cabbage. Cook 5 to 8 minutes in boiling water with 1 teaspoon salt. Don't overcook. Cabbage should remain crisp. Drain well. Layer 1/2 cabbage in buttered 2-quart casserole dish. Cover with sauce. Add second layer of cabbage and remaining sauce, then cheese. Top with buttered bread crumbs.

Bake in preheated oven at 300°F for 15 to 20 minutes.

Basic White Sauce:

1 c. butter
3 tbsp. all-purpose flour
salt and pepper
1 qt. milk