Cheddar Cabbage Casserole

• 1 large head cabbage, shredded
• 10 tablespoons butter, softened, divided
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 4 cups whole milk
• 2 cups shredded cheddar cheese
• 1 cup soft bread crumbs

1. 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.
2. 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.
3. 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 350u0b0 for 18-22 minutes or until cheese is melted.

head cabbage, butter, allpurpose, salt, pepper, milk, cheddar cheese, bread crumbs

Taken from www.tasteofhome.com/recipes/cheddar-cabbage-casserole/ (may not work)