1 sm. head cabbage, coarsely shredded
2 tbsp. butter
2 tbsp. flour
1 1/2 c. milk
1/2 tsp. salt
Dash of pepper
Nutmeg
6 tbsp. grated Parmesan cheese
1 tbsp. lemon juice
1 1/2 c. cracker crumbs

Steam cabbage in small amount of boiling, salted water until crisp tender; drain. Melt butter in saucepan; stir in flour. Remove from heat, blend in milk gradually. Add salt, pepper and 1/4 teaspoon nutmeg; simmer until thickened, stirring constantly. Add 4 tablespoons cheese, stir until melted. Remove from heat; stir in lemon juice. Place 1/2 of cabbage in greased baking dish; add 1/2 of the crumbs. Add remaining cabbage, adding remaining crumbs. Pour sauce over crumbs, top with remaining cheese and sprinkle with nutmeg. Bake at 450 degrees for 10 minutes or until crumbs are browned. Serves 6.