Recipe: Baked Layered Cabbage with Cream Sauce Topping (re: Unstuffed Cabbage Roll Casserole)

I'm not sure if this is precisely the recipe you're looking for, particularly given the lack of tomato paste, but among the many iterations of cabbage roll casserole recipes out there this is one of the only I've seen that includes a white sauce topping as opposed to shredded cheese.

BAKED LAYERED CABBAGE

1 (3 lb.) head cabbage
1 1/2 lbs. hamburger
1 large onion, chopped
2 cans (8 oz. each) tomato sauce
1/3 cup uncooked rice
1 tbsp. oregano
2 tbsp. basil
2 tsp. salt
1/2 tsp. ground black pepper
1/8 tsp. ground cloves
FOR THE CREAM SAUCE TOPPING:
2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
2 cups milk
2 eggs, beaten
1/4 cup grated Parmesan cheese

Remove 6 to 8 cabbage leaves; set aside. Chop remaining cabbage and cook in boiling water until soft and pliable; drain and set aside.

Brown hamburger and onion. Stir in tomato sauce, uncooked rice, half of the boiled cabbage, oregano, salt, pepper and cloves. Cover and simmer, stirring often, for 15 minutes.

Arrange reserved cabbage leaves in the bottom of a 9x13-inch baking pan. Add half of the reserved boiled cabbage. Spoon in meat mixture over cabbage. Cover with remaining half of the reserved boiled cabbage. Set aside.

TO PREPARE THE CREAM SAUCE TOPPING:
Melt butter in small pan. Stir in flour and salt. Gradually stir in milk. Bring to a boil for 1 minute. Remove from heat.

Stir a small amount of the sauce mixture into the eggs. Add to the sauce in the pan and beat together.

Pour the cream sauce over the casserole. Sprinkle Parmesan cheese on top.

Bake at 350 degrees F for 40 minutes.

(This recipe is only difficult the first time.)