1 head cabbage, about 2 lbs.
1 inch boiling water
1 beef bouillon cube
2 tbsp. butter
2 tbsp. flour
3/4 c. milk
1 c. grated sharp cheese
1 c. buttered soft bread crumbs

Shred cabbage and put in pan with boiling water and bouillon cube. Cover and cook 10 minutes; drain. Melt butter and blend in flour and gradually stir in milk. Cook until medium thickness, stirring constantly. Salt and pepper to taste and stir in 3/4 cup grated cheese. Combine cabbage and cream sauce in a 1 quart baking dish; top with remaining cheese. Bake at 350 degrees for 30-35 minutes or until top is lightly browned. Serves 6.