SCALLOPED CABBAGE
1 medium head of cabbage
3 slices of broiled bacon
1 cup of White Sauce No. 2 (see [page 7])
½ green pepper
½ cup bread crumbs stirred in
2 tbsp. melted butter
Cut cabbage in quarters, cook in boiling salted water (using 1 tsp. salt to 1 quart water) until tender—about 15 minutes. Cut the broiled bacon in small squares, dice the green pepper, and add both to the white sauce. Put alternate layers of cabbage and white sauce in a casserole, shaking salt over each layer of cabbage before adding the white sauce. Cover the top layer with buttered crumbs and brown in a moderate oven. Serves 6.