1 head of cabbage, cut into wedges
1/4 c butter
1/4 c flour or brown rice flour
salt and pepper to taste
2 c milk
2 c cheddar cheese, grated
1 c crushed saltines or almond Nut Thins crackers
2 T butter, melted
Butter a casserole dish. Boil the cabbage wedges in water for 10 minutes. Drain well. Make a white sauce by melting the butter, stirring in the flour and cooking until golden, adding the salt and pepper, then slowly whisking in the milk until the sauce is smooth. Cook over medium heat until bubbly. Stir in the grated cheese, 1/2 c at a time, until melted and smooth. Layer half the cabbage in the casserole dish. Pour half the cheese sauce over evenly. Top with the remaining cabbage and remaining cheese sauce. Combine cracker crumbs with melted butter, and top the casserole, if desired. Bake at 350 for 20-25 minutes or until the top is golden brown and the casserole is bubbly.
Gluten restrictions: Use brown rice flour to make the roux instead of wheat flour, and omit the cracker crumbs or use almond Nut Thins crackers, crushed.