Scalloped Cabbage

5 to 6 cups shredded cabbage
2 medium onions, finely chopped
1 medium green pepper, finely chopped
1⁄4 cup butter or margarine
2 cups (8 ounces) shredded sharp cheddar cheese
2 cups coarsely crushed sour cream and chives croutons, divided
1 cup milk or half and half cream

In a large saucepan, cook cabbage in boiling water for 4-5 minutes or until almost tender; drain. In a small saucepan, sauté onions and green pepper in butter until tender. Add to the cabbage. Stir in cheese and 11⁄2 cups of croutons.

Transfer to a greased 13 by 9 by 2-inch baking dish. Pour milk over the top; do not stir. Sprinkle with remaining croutons. Bake, uncovered, at 350 degrees for 20-25 minutes or until bubbly.

Yield: 6-8 servings.