Yield: 6 Servings
|1 medium||Head cabbage|
|½ cup||Boiling; salted water|
|¼ cup||Bread crumbs|
Shred cabbage and cook 9 minutes in boiling, salted water. Remove cabbage, drain well, and place in buttered 1-½ quart casserole. Melt butter in pan, stir in flour and salt; cook until smooth. Add milk gradually.
Continue stirring until thick. Pour sauce over cabbage and sprinkle bread crumbs over top. Bake at 325 for 15 minutes or until crumbs are brown.
MRS E.J. HOSEY (MERRIE JACK)
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .