Serbian Cabbage

1 medium head cabbage, shredded fine

1  13 ounce can evaporated milk

1 cup dry bread crumbs

1/2 cup butter or margarine

Place the cabbage in shallow 4-quart casserole.  Pour milk over sprinkle with bread crumbs and dot with butter.  Cover, bake in a preheated 350 degree oven 30 minutes or until crumbs are lightly browned and cabbage is tender.  Makes 6 servings.  Serve with ham and new potatoes.

Smothered Cabbage Wedges

1 medium head cabbage

1/2 cup diced green pepper

1/4 cup diced onion

4 tablespoons butter or margarine

1/4 cup all-purpose flour

1/2 teaspoon salt

1/8 teaspoon pepper

2 cups milk

1/2 cup mayonnaise or salad dressing

3/4 cup shredded natural Cheddar cheese

2 tablespoons chili sauce

Cut cabbage into 8 wedges cook in small amount of boiling salted water until tender, about 12 minutes.  Drain well place in 13 x 9 x 2-inch baking dish.  Cook green pepper and onion in butter or margarine until tender.  Blend in flour, salt and pepper.  Add milk cook and stir until bubbly.  Pour over cabbage bake, uncovered, in 375 degree oven for 20 minutes.  Combine the mayonnaise or salad dressing, cheese and chili sauce; spoon over cabbage.  Bake 5 minutes more.  Makes 8 servings.

Danish Red Cabbage

1 medium head red cabbage

1 rounded tablespoon margarine

1/2 cup vinegar

1 teaspoon salt

1/4 cup sugar

1/4 cup currant jelly

Remove the outer leaves and inner stalks of cabbage and shred.  Melt margarine in large kettle add cabbage, vinegar, salt and sugar.  Cook gently, stirring occasionally until tender, about 2 to 3 hours.  Add the jelly after cabbage is cooked.  Season to your taste with additional salt, sugar and vinegar, if desired.