2 tbsp. butter
2 tbsp. flour
1 (11 oz.) can cream of mushroom soup
1 tbsp. chopped pimento
1 med. head cabbage
1/2 lb. cheese
1/2 c. milk
1 tbsp. onion, chopped
1 tsp. salt

Combine butter, flour, soup, milk, onion and pimento. Cook over low heat until smooth and thick, stirring constantly. Add salt. Cook cabbage and drain. In oiled baking dish arrange layers of cabbage, sauce and diced cheese, ending with sauce and top with a few bread crumbs. Bake at 350 degrees until brown.