3 tbsp. butter
1 med. head cabbage
1/2 c. boiling salted water
3 tbsp. flour
1/2 tsp. salt
1 1/2 c. milk
1/4 c. bread crumbs or crackers

Shred cabbage very fine and cook 9 minutes in water. Drain and place in buttered 1 1/2 quart dish. Melt butter in saucepan and stir in flour and salt until smooth. Add milk gradually and continue stirring until thickened. Pour over cabbage and sprinkle with crumbs. Bake at 325 degrees for 15 minutes or more.