|Feature Recipe March 2006|
(Viola D. Heim )
|1 cup shredded cabbage – put in 1 cup cold water and salt and steam for 20 minutes. Drain off water and add 1/2 cup medium white sauce thru, with 3 teaspoons grated cheese. Put in buttered casserole dish and cover with bread or cracker crumbs to which as been added butter. Bake until tender.|
Double or triple for larger serving.