CHEESY CABBAGE

     1 large head of cabbage          ⅛ tsp pepper
     ¼ cup butter, melted             2 cups milk
     ¼ cup flour                      1-½ cups grated cheddar
     1 tsp salt                       

Shred the cabbage. Cover with boiling salted water and cook about eight minutes, until crisp-tender. Drain.

Blend butter, flour, salt, and peppe tin large saucepan over moderate heat. Add milk slowly, stirring constantly until smooth and thickened. Add cheese and stir to melt. Add cabbage and mix well.

Adapted from “Benton Harbor-St. Joseph Bicentennial Cookbook” (1976). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!