CORA'S BAKED CABBAGE

This cabbage recipe is tradition in the Terry family. Probably young children will not care for it (my younger ones did not until they grew up a little more).

1 pound cabbage, coarsely shredded (about 7 cups)
1 teaspoon salt
2 tablespoons butter
2 tablespoons flour
Dash of pepper
1 1/4 cups milk
1 teaspoon prepared mustard
1/2 cup shredded American cheese (or combination of American and Longhorn cheese)
2 tablespoons fine corn-flake crumbs

Cook cabbage in small amount of boiling water for 8 to 10 minutes or just until tender. Drain. Sprinkle with 1/2 teaspoon salt. Melt butter and stir in flour, remaining 1/2 teaspoon salt, and pepper. Add milk and mustard and cook until thickened, stirring constantly, (like a white sauce).
Combine cabbage, sauce and half the cheese. Spoon into buttered round 1-quart casserole. Sprinkle with remaining cheese mixed with crumbs. Bake in moderate oven (350F) for 20 to 25 minutes, or until hot and bubbly.