This recipe is from Bread and Butterflies 2.

BAKED CREAM CABBAGE

1 medium head cabbage
1/2 cup boiling water
2 Tablespoons margarine
3 Tablespoons flour
1/2 teaspoon salt
1 1/2 cups milk
1/4 cup bread crumbs

Shred cabbage very fine and cook 9 minutes in boiling, salted water. Remove cabbage; drain well. Place in greased 1 1/2-quart casserole.

Melt margarine in saucepan, stir in flour and salt until smooth.

Add milk gradually continuing to stir until mixture thickens. Pour sauce over cabbage and sprinkle bread crumbs over the top.

Bake at 350 degrees F for about 15 minutes or until crumbs are browned.