| 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. |
