1 medium head cabbage
6 slices bacon
1 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
pinch of cayenne
3/4 c. evaporated milk
1/4 c. water
3/4 c. shredded cheddar cheese

Remove outside leaves from cabbage, cut into wedges. Place in pan with one inch of salted water, cover and heat to boiling. Reduce heat and simmer for 12-15 minutes. Fry bacon until crisp, remove from pan and crumble. Discard all but 2 tablespoons of bacon drippings. Add flour, salt, pepper and cayenne, stir until well blended, then add milk and water. Cook until thickened, stirring constantly. Add cheese, stir until melted. Drain cabbage, place on platter and spoon sauce over wedges, sprinkle with crumbled bacon.