Recipe By : Akron Beacon Journal
Serving Size : 1 Preparation Time :0:00
Categories : Side Dishes Vegetables
Amount Measure Ingredient -- Preparation Method
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1/2 head cabbage -- chopped
1 small onion -- chopped
3 tablespoons butter
3 tablespoons flour
1 cup milk
1/2 cup shredded Cheddar cheese
buttered bread crumbs
Cook cabbage and onion in boiling, salted water until tender. Drain well.
Melt butter in a saucepan. Stir in flour until blended. Slowly stir in
milk, whisking over medium heat until thick and smooth. Add cheese and
stir until melted. Combine cheese sauce with cabbage mixture. Pour into a
casserold dish. Top with bread crumbs. Bake at 325 for 20 minutes, until
lightly browned and bubbly.
