4 c. coarsely shredded cabbage
3 tbsp. minute tapioca
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. paprika
2 c. milk
2 tbsp. butter
1 1/4 c. (1/2 lb.) chopped cooked ham
1/2 c. fine bread crumbs

Cook cabbage in boiling salted water for 2 minutes; drain. Combine minute tapioca, salt, pepper, paprika and milk in saucepan. Place over medium heat and cook until mixture comes to a boil, stirring constantly. Remove from heat, add butter, cabbage and ham and mix well. Turn into greased 1 1/2 quart baking dish. Cover with crumbs. Bake in moderate oven, 350 degrees, 20 minutes or until crumbs are browned. 4 to 6 servings.