Preparation:
1. Remove outer leave from cabbage. Cut into bite size sections, removing core. Boil about 10 minute, uncovered, until tender crisp. Drain and set aside.
2. In a separate saucepan, combine butter and flour blending well over medium heat. Add onions, celery, pepper, salt and cayenne. Saute for 10 minutes.
3. Add milk, blending well over low heat until creamy. Add cheese, stir until smooth.
4. Place cabbage in 2 quart casserole, top with cheese sauce. Sprinkle with bread crumbs.
5. Bake at 350F for about 30 minutes of until heated through and bubbly. |
