All varieties are available year-round,
and weigh in from one to seven pounds. Cabbage heads should be large and compact
(not fluffy), heavy for their size, with tender green leaves showing no evidence
of damage or insect nibbles.
Fresh cabbage will have a generous amount of wrapper (outer) leaves.
Greengrocers will pull off wilted outer leaves as the cabbage ages. Check the
bottom of the cabbage to be sure the leaves are not beginning to separate from
the stem, an indication of age.
1 medium cabbage, shredded
1 12 oz. package cheddar cheese
toasted buttered bread crumbs
4 T. butter
4 T. flour
2 C. milk
Boil cabbage in water until tender. Melt butter in a saucepan. Stir in flour.
Slowly add in milk and stir well. Cook sauce over low heat until thick.
Layer 1/2 cabbage in large casserole dish. Add 1/2 of sauce, salt & pepper. Add
layer of cheese. Start over with layer of cabbage, sauce and cheese. Top with
toasted bread crumbs.
Bake 30 or 40 min. at 350°F.