Scalloped Cabbage

Directions

1. 1
   Shred a quartered small cabbage as for coarse cole slaw.
2. 2
   Cook quickly in covered pan with a little water to keep from burning. Cook just until tender-crisp, 5 to 15 minutes for green or white cabbage.
3. 3
   Drain thoroughly; season with salt and pepper.
4. 4
   Put butter and celery in saucepan.
5. 5
   Cook slowly 5 minutes.
6. 6
   Stir in flour; blend.
7. 7
   Stir in 1 cup milk slowly.
8. 8
   Cook until thick.
9. 9
   Stir constantly for about 5 minutes.
10. 10
    Season to taste.
11. 11
    Add cabbage. Spoon into baking pan (13 x 9-inch).
12. 12
    Cover with crumbs; dot with butter.
13. 13
    Bake at 325° to 350° until well heated and browned on top. Serves 4 or 5.