Makes 6 to 8 servings. Finely chop or shred:

Cook cabbage in 3 to 6 tablespoons of boiling salted water for about 5 minutes. (Cabbage will be crisp but tender.) Drain well.

TO MAKE CHEESE SAUCE:

2 tbsp. butter
1 1/2 to 2 tbsp. flour
1 c. milk
1 c. grated cheese

Melt butter over low heat, take off heat. Add and blend in the flour. Stir milk in slowly. Return to heat. Cook and stir until smooth and boiling. While hot, mix in 1 cup grated cheese. Stir until melted. Season with salt and pepper.

Put cabbage in buttered casserole and add sauce. Mix well. Top with 1 cup buttered bread crumbs. Bake at 375 degrees for 10 to 15 minutes or until the crumbs are brown and the casserole is hot and bubbly.

FOR FLAVOR VARIATIONS: Add up to 1/2 cup diced cooked ham, sliced hotdogs, chopped luncheon meat, minced cooked bacon, or chopped green pepper. For a main dish casserole: Add up to 2 cups of one of the meats listed above.

MENU SUGGESTION : Serve with meatloaf, a molded vegetable salad, and lemon sherbet.