"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
4 tablespoons oleo 4 tablespoons flour 1 cup milk 1/3 pound Velveeta cheese cubed 1 head cabbage diced 3/4 cup buttered cracker crumbs
Make sauce using butter, flour and milk. Add cheese. Stir until melted. Cook cabbage in salted water for 5 minutes and then drain cabbage. Put alternate layers of cabbage and sauce in casserole dish or glass cake pan. Sprinkle cracker crumbs on top. Bake at 325º for 30 minutes.
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