1 lg. head cabbage
1/2 c. butter
4 tbsp. flour
1 c. chopped onions
1 c. chopped celery
1 c. chopped green pepper
Salt and pepper to taste
1 1/2 c. milk
1/2 lb. cheddar cheese, shredded and divided
1 c. chopped green onions
1/4 c. seasoned Italian bread crumbs

Remove outer leaves from cabbage. Cut whole cabbage into 4 or 5 sections, removing heart. Boil 15 minutes or until tender and drain.

In a separate pot, combine butter and flour, blending well over medium heat. Add onion, celery, green pepper, salt and pepper; saute 10 minutes. Add milk; blend well over low heat until creamy. Add 3/4 of cheese, stirring until melted.

Place cabbage in a 2-quart casserole dish; top with cheese sauce. Sprinkle with green onions, remaining cheese and bread crumbs. Bake at 350 degrees for 30 minutes or until heated through. Serves 6.