Scalloped Cabbage Casserole

8 cups thinly sliced cabbage (2-2-1/2 pounds)
2 large carrots, shredded
1 medium onion, finely chopped
5 tablespoons butter or margarine, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups milk
1-1/2 cups (6 ounces) shredded process American cheese
1/2 cup seasoned bread crumbs
1 teaspoon dried marjoram
1 teaspoon dried thyme

Cook the cabbage and carrots in boiling salted water until crisp-tender. Meanwhile, in a saucepan, saute the onion in 3 tablespoons of butter until tender. Stir in flour, salt and pepper; cook until bubbly. Gradually add milk; cook and stir until thickened.

Drain cabbage and carrots; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; sprinkle with half of the cheese. Repeat layers. In a small skillet, melt remaining butter. Add crumbs, marjoram and thyme; cook and stir until lightly browned.

Sprinkle over casserole. Bake, uncovered, at 350° for 30-35 minutes or until the cabbage is tender and the top is browned. Makes 8-10 servings.