1 med. head cabbage
4 tbsp. butter
2 tbsp. flour
2 tbsp. finely chopped onion
1/2 c. evaporated milk
1/2 c. pot liqueur
1/2 tsp. black pepper
3/4 tsp. celery salt
1/2 tsp. garlic salt
1/2 tsp. salt, if needed
1 (6 oz.) roll jalapeno cheese
1 tbsp. Worcestershire
Red pepper to taste

Cut cabbage in small chunks. Cover with water. Cook until tender. Drain, reserve 1/2 cup liquid. Melt butter in small saucepan over low heat and blend flour until smooth. Add onion and cook until tender. Add liquid slowly, stirring constantly. Stir in evaporated milk. Cook over low heat until smooth, stirring constantly. Add seasonings, cheese (cut in small pieces) and stir until cheese is thoroughly melted and blended into sauce.

Combine with cabbage in casserole dish. Top with buttered bread crumbs. Heat in moderate 325 to 350 degree oven until hot and bubbly. Serves 6-8.