1 lg. head cabbage
1 c. chopped onions
1 c. chopped celery
1 c. chopped bell pepper

CHEESE SAUCE:

1/2 c. butter
4 tbsp. flour
1 1/2 c. milk
Salt
Cayenne pepper to taste
1/2 lb. Cheddar cheese, shredded

TOPPING:

1 c. chopped green onions
1/4 c. seasoned Italian bread crumbs

Remove outer leaves from cabbage. Cut into bite size sections, removing heart. Boil about 10 minutes, uncovered, until tender crisp. Drain; set aside.

In separate saucepan, combine butter and flour, blending over medium heat. Add onions, celery and pepper and cayenne pepper to taste. Saute 10 minutes. Remove from heat. Add milk, blending well. Cook over low heat until creamy. Add cheese; stir until smooth. Put in casserole; add topping. Bake 350 degrees 20-25 minutes.