Cheddar Cabbage Casserole

1 large head cabbage, shredded
10 tablespoons butter or margarine, softened, divided
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
4 cups milk
2 cups (8 ounces) shredded cheddar cheese
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 minutes or until thickened.

In a greased 3-qt. or 13-in. x 9-in. x 2-in. baking dish, place half of the cabbage. Pour half of the sauce over cabbage. Repeat layers. Sprinkle with cheese. Bake, uncovered, at 350° for 18-22 minutes or until cheese is melted. Makes 12 servings.