4 c. shredded cabbage
1 1/2 tbsp. all purpose flour
1/2 tsp. pepper
1 c. shredded cheddar cheese
2 tbsp. melted butter
1/2 tsp. salt
1 c. milk
2 tbsp. sugar

TOPPING:

2 c. crushed Ritz crackers
6 tbsp. melted butter

Boil cabbage for 5 minutes in water to cover; drain well. Combine flour, sugar, salt and pepper; mix. Then add milk, butter and cheese. Cook over low heat, stirring constantly, until smooth and thickened. Cheese does not have to be melted all the way. Alternate layers of cabbage, sauce and more cheese in greased 1 1/2 quart casserole. Combine cracker crumbs and melted butter, stirring until moistened. Sprinkle over casserole. Bake at 350 degrees for 25 minutes.