Escalloped Cabbage

Directions

1. 1
   Quarter one head of cabbage and parboil to almost tender. Drain and core.
2. 2
   Layer cabbage leaves in 9x13 greased pan with solid layers of sharp cheddar cheese.
3. 3
   Salt and pepper to taste. Cover with cracker crumbs and butter chunks.
4. 4
   Cover well with aluminum foil, and place in refrigerator until next day or continue the recipe.
5. 5
   Make a thin sauce (about 1 cup) of flour, sugar and milk.
6. 6
   Drizzle it over the cracker crumbs.
7. 7
   Cover again with foil, and punch holes to let the steam escape.
8. 8
   Place in preheated 375° oven for 60 to 90 minutes, or until nicely browned.