Cabbage Au Gratin - head cabbage

Method

• Chop the cabbage into bite sized pieces and parboil in 1 cup of water for 10 minutes in a covered pan. Drain off water. Make a white sauce by melting the butter and adding the flour and mixing well. Add milk. Cool until thick. Add the salt and pepper. Pour a little of the white sauce in a buttered casserole. Put the cabbage over the sauce. Pour the remainder of the sauce over the cabbage. Top with grated cheese. Bake 1/2 hour at 350°.