1 lg. firm head of cabbage
1/4 c. butter, melted
1/4 c. flour
1 tsp. salt
Few grains pepper
2 c. milk
1 1/2 c. grated, sharp cheddar cheese

Shred cabbage; cover with boiling salted water; cook about 8 minutes or until crisp tender. Drain. Blend flour, salt and pepper into the melted butter. Add milk; cook, stirring constantly until smooth and thickened. Add cheese; stir until melted. Add cabbage. Mix well. Makes 6 to 8 servings.