1 lg. head cabbage
1 c. chopped onions
1 c. chopped celery
1 c. chopped bell pepper

CHEESE SAUCE:

1/2 c. water, cold
3 tbsp. cornstarch
1 1/2 c. skim milk
Cayenne pepper
Salt
1/2 lb. fat free Cheddar cheese, shredded

TOPPING:

1 c. chopped green onions
1/4 c. seasoned Italian bread crumbs

Remove outer leaves and heart from cabbage. Cut into bite size sections. Boil about 10 minutes uncovered until tender crisp. Drain, set aside. In separate saucepan, in 1/4 cup water saute onions, celery and pepper. Salt and cayenne pepper, for about 10 minutes. Add milk blending well. Mix cornstarch and 1/4 cup cold water, stir in until creamy. Add cheese. Stir until smooth. Place cabbage in 2 quart casserole, top with seasoned cheese sauce. Sprinkle with green onions and bread crumbs. Bake at 350 degrees for about 30 minutes.