2 to 2 1/2 lb. head of cabbage
2 c. thin white sauce (below)
1/2 green pepper, chopped
1 c. grated sharp cheese
1/2 c. buttered crumbs
3 slices half-cooked corn

THIN WHITE SAUCE:

2 tbsp. butter
2 tbsp. flour
1 1/2 tsp. salt
1 c. evaporated milk
1 c. water

Cut trimmed cabbage into eighths; remove core and cook, uncovered for 8 minutes in boiling salted water (1 teaspoon salt to 1 quart water). Then drain.

Place a layer of cabbage in a buttered baking dish, then a layer of white sauce, half the green pepper and half the cheese. Repeat. Sprinkle top with buttered crumbs and chopped bacon.

Bake in moderate oven at 375 degrees until top is toasted, about 15 minutes. Serve immediately.

WHITE SAUCE: Melt butter in saucepan, blend in flour and salt until smooth. Now stir in cold milk gradually with water and cook over direct heat, stirring constantly until sauce boils and becomes thick and smooth.