Ingredients
1 large head cabbage, shredded10 tablespoons butter, softened, divided1/4 cup all-purpose flour1/2 teaspoon salt1/8 teaspoon pepper4 cups whole milk2 cups shredded cheddar cheese1 cup soft bread crumbs
Preparation
In a large kettle or Dutch oven, cook cabbage in boiling salted water for 2-3 minutes or until crisp-tender; drain well. Add 2 tablespoons butter; set aside.
In a small saucepan, melt 6 tablespoons butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
In a greased 3-qt. or 13x9-in. baking dish, place half of the cabbage. Pour half of the sauce over cabbage. Repeat layers. Sprinkle with cheese. Melt remaining butter; toss with bread crumbs. Sprinkle over cheese. Bake, uncovered, at 350° for 18-22 minutes or until cheese is melted.
