2 to 2 1/4 lbs. head cabbage
2 c. thin white sauce (below)
1/2 green pepper, chopped
1 c. grated sharp cheese
1/2 c. buttered crumbs (below)
3 slices half-cooked bacon

Cut trimmed cabbage into eighths; remove core and cook, uncovered, for 8 minutes in boiling salted water. Then drain. Place a layer of cabbage in a buttered baking dish or casserole, then a layer of white sauce, half the green pepper, and half the cheese. Repeat. Sprinkle top with buttered crumbs and chopped bacon; bake at 375 degrees until toasted, about 15 minutes.

THIN WHITE SAUCE:

1 tbsp. butter
1 tbsp. flour
3/4 tsp. salt
1 c. milk

Melt butter in saucepan; blend in flour and salt until smooth. Stir in cold milk gradually and cook, stirring constantly, until sauce boils and becomes thick and smooth. If stirring is done carefully, there will be no lumping, but white sauce that has lumped may often be restored by beating with a rotary beater or by rubbing through a sieve and then beating if lumping is considerable. If it is necessary to keep white sauce more than a few minutes before using, place over boiling water and keep it covered, stirring occasionally. Makes about 1 cup.

Buttered Bread Crumbs: Melt 1 1/2 to 2 tablespoons of butter in a skillet or shallow saucepan. Add 1/2 cup sifted dry bread crumbs, then stir over moderate heat until crumbs are well coated and slightly toasted. Use to sprinkle over casserole dishes to give a temptingly toasted, delicate crust when baked.