Recipe - Baked Creamed Cabbage

1 md Head cabbage
One half cup Boiling; salted water
3 tablespoon Butter
3 tablespoon Flour
One half teaspoon Salt
1 One half cup Milk
One fourth cup Bread crumbs

Shred cabbage and cook 9 minutes in boiling, salted water. Remove cabbage,
drain well, and place in buttered 1One half quart casserole. Melt butter in
pan, stir in flour and salt; cook until smooth. Add milk gradually.
Continue stirring until thick. Pour sauce over cabbage and sprinkle bread
crumbs over top. Bake at 325 for 15 minutes or until crumbs are brown.

MRS E.J. HOSEY (MERRIE JACK)

MARVELL, AR

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.