- 8 bacon slices
- 1 head of cabbage, separated into 4 wedges
- 1 T bacon drippings
- 3 T butter
- 1/4 C flour
- 2 C warm milk
- 1/2 t salt
- 1/2 t pepper
- 1 (4 oz.) pkg. cheddar cheese
Cook bacon in skillet over medium heat until crisp, about 10 minutes.
Drain and cool on a paper towel.
Cover cabbage with water in a saucepan over medium high heat.
Bring to a brisk boil and cook until tender, about 10 minutes.
Drain the cabbage well using a colander.
Remove all the bacon drippings from the skillet except 1 Tbsp.
Melt the butter in the same skillet over low heat.
Sprinkle in the flour and stir briskly until blended.
Pour in milk and stir until smooth and thickened to your liking.
Sprinkle in salt and pepper and stir to blend.
Sprinkle cheese into the mixture. Continue cooking, stirring often, until the cheese is completely melted, about 6 minutes.
Place cabbage into a serving bowl. Pour cheese mixture over the top.
Crumble bacon and sprinkle over the cheese sauce.