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From Detroit Times Cookbook, 1935

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 4 cups shredded cabbage
 2 cups cooked spaghetti
 4 tbsp butter
 2 cups milk
 4 tbsp flour
 ½ pound shredded cheese (American)
 1 tsp salt

1

Cook the spaghetti in boiling salted water until tender. Make a sauce of flour, butter, milk, and salt. Shave up the cheese and add it to the hot sauce. Put the cabbage, spaghetti, and sauce in a buttered baking dish in layers and cover the top with buttered bread crumbs. Cook for 20 to 30 minutes in a moderate oven.

Ingredients

 4 cups shredded cabbage
 2 cups cooked spaghetti
 4 tbsp butter
 2 cups milk
 4 tbsp flour
 ½ pound shredded cheese (American)
 1 tsp salt

Directions

1

Cook the spaghetti in boiling salted water until tender. Make a sauce of flour, butter, milk, and salt. Shave up the cheese and add it to the hot sauce. Put the cabbage, spaghetti, and sauce in a buttered baking dish in layers and cover the top with buttered bread crumbs. Cook for 20 to 30 minutes in a moderate oven.

Cabbage, Spaghetti and Cheese

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