Scalloped Cabbage with Cheese

1 small head cabbage

½ cups medium Veloute or béchamel sauce

2 cups grated cheese

½ to ¾ cup bread-crumbs

Cook the cabbage as directed for boiled cabbage. Into a greased baking-dish or casserole, put a layer of cabbage, then  a layer of cheese, then a layer of Veloute or béchamel sauce, and continue to add layers until the ingredients are all used. Cover the top of the mixture with crumbs, which may be mixed with a little melted butter, and bake in a moderate oven (350-400 F) for about twenty minutes, or until he crumbs are brown.