This rich side dish from The Old Farmer’s Almanac Garden Fresh Cookbook is how I decided to use up the last of the cabbage from the garden. It turned out very well. When I got up from the table to refill my water I came back to find the kitten slurping down a strand of cabbage…so she seems to agree!

Cabbage with White Sauce

1 head cabbage
3 Tablespoons butter
3 Tablespoons flour
3/8 teaspoon salt
pepper, to taste
1 1/2 cups milk
seasoned bread crumbs

Preheat oven to 400. Shred cabbage and put in a greased baking dish. Melt butter in a small sauce pan. Add flour, salt, and pepper and whisk until blended. Add milk gradually and bring to a simmer for 2 minutes, stirring constantly. Pour over cabbage and top generously with seasoned bread crumbs. Bake for 20 minutes.