1 medium cabbage
3/4 stick butter
1 tbsp. flour
1 onion, chopped
1 bell pepper, chopped
1 c. sweet milk
1 can golden cream of mushroom soup
1 jar pimento, chopped
1 c. cheese, grated

Cut cabbage into wedges; place in saltwater and cook until done. Cabbage should be firm, but tender. Drain well. In saucepan, combine butter, flour, onion, bell pepper and milk; cook until thick. Remove from heat; add soup, pimento and cheese. Mix well. Combine cabbage with liquid mixture and pour into casserole dish.

Bake at 375°F until cheese is melted and casserole is bubbly.