1 med. head cabbage
1/2 c. boiling salted water
1 1/2 c. milk
3 tbsp. butter
3 tbsp. flour
1/2 tsp. salt
1/4 c. bread crumbs or crackers

Shred cabbage very fine and cook 9 minutes in boiling salted water. Drain cabbage well and place in buttered 1 1/2 quart casserole dish. Melt butter in saucepan and stir in flour and salt until smooth. Add milk gradually; continue stirring until thickened. Pour sauce over cabbage and sprinkle crackers over top. Bake at 325 degrees for 15 minutes or more.