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Scalloped Cabbage

1 lb. cabbage, coarsely shredded
2 qt. boiling water
5 tbsp. margarine
3 tbsp. flour
1 c. milk
1 1/2 c. buttered cracker crumbs
1/4 c. salt
1/2 c. sugar

Cook cabbage in boiling water seasoned with salt and sugar for 4 minutes. Drain very well and put in a 2 quart flat casserole. Make a cream sauce with butter, flour and milk by melting butter in saucepan, stirring in flour and slowly adding milk. Cook until thickened over medium heat. Pour over cabbage; sprinkle with buttered cracker crumbs. Bake at 325 degrees for 45 minutes. Serves 4 to 6.

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