Cut medium head of cabbage in small pieces. Cook with 2 cups of water and 1 teaspoon salt. In a covered pan, boil 7 minutes; drain and set aside.

Bake medium pan of cornbread; break into small pieces. Put in skillet or bowl with 1 stick of butter cut in small pieces. Toss with bread crumbs; cover and set aside.

In large saucepan, melt 2 sticks of butter. Add 1/2 cup flour; mix well 1 chopped green pepper and 3 1/2 cups milk. Cook and stir until thickened. Stir in medium jar Cheese Whiz. Mix well.

In large bread pan or casserole dish, put 1/2 of crumbs in bottom. Place the cooked cabbage on this, then pour all the cheese sauce on next. Then put the rest of the cornbread crumbs. Bake this until the cheese bubbles on the sides.