GETTING READY

1. Add 1 teaspoon salt in boiling water and cook cabbage in it for 10 minutes or until crisp-tender.

2. Grease a 13-inch by 9-inch by 2-inch baking dish with cooking oil spray and set aside.

MAKING

For white sauce:

3. Place a heavy saucepan on low flame and melt butter in it.

4. Add flour, stir constantly and cook for 1 minute.

5. Gradually add milk. Cook over medium heat, stirring constantly, until thick and bubbly.

6. Season with salt, pepper, and paprika.

For Scalloped Cabbage:

7. In a small skillet heat olive oil. Add green pepper and saute until tender. Set aside.

8. Into the greased baking dish, spoon half of cooked cabbage.

9. Sprinkle crumbled bacon, sauteed pepper, ½ cup shredded cheese, and pimiento on top.

10. Spoon on remaining half-cabbage and sprinkle with remaining ½ cup shredded cheese.

11. Pour white sauce over the top and spread evenly.

12. Combine soft breadcrumbs with melted butter. Mix well and sprinkle over casserole.

13. Place the baking sheet in 375 degree F oven and bake, uncovered for 15-20 minutes.

SERVING

14. Serve hot and enjoy!