4 tbsp. butter
4 tbsp. flour
2 c. milk
1/2 tsp. salt
1/4 tsp. seasoned salt
1/2 tsp. Accent
1/4 tsp. prepared mustard
1 1/2 c. Jack cheese, shredded
1 lg. head cabbage, shredded
1 c. water
1 tsp. salt
1 can (12 oz.) corned beef, sliced

Simmer cabbage in 1 cup water seasoned with 1 tsp. salt until just tender. Drain thoroughly.

Melt butter in heavy saucepan. Stir in flour and seasonings. Remove from heat, gradually stir in milk. Cook over medium heat, stirring constantly until thickened. Cook 2 additional minutes. Stir in shredded cheese.

In a 2 1/2 quart casserole, arrange alternate layers of cabbage, corned beef and cheese sauce, ending with sauce. Bake in oven at 350 degrees for 20 minutes. Serves 6. Serve with corn muffins.