4 T butter
4 T flour
2 C milk
1/2 tsp salt
1/4 tsp seasoned salt
1/2 tsp msg
1 1/2 C Monterey Jack Cheese
1 large head cabbage, shredded
1 C water
1 tsp salt
1 (12 oz) can corned beef
Simmer cabbage in 1 C seasoned water with 1 tsp. salt until just tender. Drain thoroughly. Melt butter in heavy saucepan. Stir in flour and seasonings. Remove from heat, gradually stir in milk. Cook over medium heat, stirring constantly until thickened. Cook 2 additional minutes. Stir in shredded cheese. In 2 1/2 qt casserole dish, arrange alternate layers of cabbage, corned beef, and sauce, ending with sauce. Bake in over at 350 degrees for 20 minutes.
4 T flour
2 C milk
1/2 tsp salt
1/4 tsp seasoned salt
1/2 tsp msg
1 1/2 C Monterey Jack Cheese
1 large head cabbage, shredded
1 C water
1 tsp salt
1 (12 oz) can corned beef
Simmer cabbage in 1 C seasoned water with 1 tsp. salt until just tender. Drain thoroughly. Melt butter in heavy saucepan. Stir in flour and seasonings. Remove from heat, gradually stir in milk. Cook over medium heat, stirring constantly until thickened. Cook 2 additional minutes. Stir in shredded cheese. In 2 1/2 qt casserole dish, arrange alternate layers of cabbage, corned beef, and sauce, ending with sauce. Bake in over at 350 degrees for 20 minutes.
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