1 med. head cabbage

SAUCE:

6 tbsp. butter
6 tbsp. flour
3 c. milk
Velveeta to taste

TOPPING:

Buttered bread crumbs

Chop cabbage coarsely and cook 5 minutes in salted water. Drain well. Melt butter in saucepan, stir in flour, add milk slowly and cook over medium heat until it thickens, then add chunked cheese to taste (I use a generous amount of cheese).

Layer cabbage with the sauce in a glass baking dish and top with the buttered bread crumbs. Bake at 325 degrees for 30 minutes.

Serves 8-10.