Escalloped Cabbage

• 2 1/2 c. coarsely shredded cabbage
• 3 Tbsp. butter
• 3 Tbsp. flour
• 1 tsp. salt
• 1/2 tsp. dry mustard
• 1/2 c. water from cabbage
• 1/2 c. milk
• 2 c. grated cheese
• 3 Tbsp. oleo
• 2 c. fluffy bread crumbs

1. Early in the day, barely cover cabbage with salted water. Cover, boil 7 minutes until tender.
2. Melt the butter; stir in flour, salt and mustard.
3. Cook until thickened.
4. Drain cabbage, reserving 1/2 cup water.
5. Add liquid and milk to flour mixture. Cook until thickened.
6. Add cheese; taste for seasoning.
7. Grease a 12 x 8 x 2-inch pan.
8. Alternate layers of cheese and cabbage. Melt oleo; add to crumbs.
9. Mix well.
10. Sprinkle over cabbage. Chill.
11. Bake 1/2 hour before serving time at 350u0b0 for 20 minutes or until browned.

cabbage, butter, flour, salt, dry mustard, water, milk, grated cheese, oleo, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=273502 (may not work)