Cabbage Cheese Casserole

I modified this recipe http://www.cooks.com/recipe/8a2c68l1/cabbage-cheese-casserole.html, using goat milk cheddar cheese, almond milk, and adding crushed cornflakes.

INGREDIENTS

1 head green cabbage 

8 Tbsp flour

2 cups almond milk

1/2 pound cheddar cheese, shredded (I use goat milk cheese)

Salt and pepper to taste

1 cup crushed corn flakes

COOKING INSTRUCTIONS

Preheat oven to 350 degrees.  Get a large saucepan of water boiling on the stove.

Cut up cabbage into bite-size pieces.  Add to boiling water and cook 3-5 minutes.  Drain the cabbage and set aside.  Can use the same saucepan to make the cheese sauce.   In the saucepan, whisk together flour and a little of the milk.  Continue adding milk and whisking, with the stove on medium/high, until well mixed.  Cook, stirring or whisking a lot, until thickened.  Turn off the burner and add the cheese, stirring until melted.  Add cabbage back into saucepan, stir together well, transfer to 11" x 13" casserole dish. And sprinkle crushed cornflakes over top.

Bake about 45 minutes in a 350 degree oven.