• 1 Med. Head of Cabbage
• 2 cups Milk
• 3 Tablespoons of butter
• 1 Can Corned Beef
• 4 Tablespoons Flour
• 1/2 cup bread crumbs

1. Cut cabbage into course slices cook for 10 mins in boiling salted water, drain.
2. Melt butter in skillet add flour stirring until smooth.
3. Add milk gradually until thick.
4. Break corned beef into chunks and add to milk mixture (white sauce)
5. Mix cabbage and sauce in a 2 quart casserole bake at 350 for about 25 mins. or until lightly browned