1 large head cabbage, shredded
10 tablespoons butter, softened, divided
¼ cup flour
½ teaspoon salt
1/8 teaspoon pepper
4 cups milk
2 cups (8 oz) shredded Neighborly Farm Sharp Cheddar
1 cup soft bread crumbs

    In a large kettle or Dutch oven, cook cabbage in boiling salted water for 2-3 minutes or until crisp-tender; drain well. Add 2 tablespoons butter; set aside.

    In a small saucepan, melt 6 tablespoons butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minute or until thickened.

    In a greased 3-quart or 13 X 9 X 2-inch baking dish, place half of the cabbage. Pour half of the sauce over cabbage. Repeat layers. Sprinkle with cheese. Melt remaining butter; toss with bread crumbs. Sprinkle over cheese. Bake, uncovered, at 350 degrees for 18-20 minutes or until cheese is melted. Yield: 12 servings