1 Green Cabbage
1/2 Green Bell Pepper
1/2 All-Purpose Flour
1/2 Cheddar Cheese
Bottled Chili Sauce
Cut cabbage into 8 wedges, leaving a bit of the core on each to help hold eachpiece together.
Bring a pot of water to boil and steam cabbage wedges, covered, until crisp-tender, approximately 10-15 minutes.
Drain and remove the core, then set wedges in a greased 9×13 casserole.
For the sauce, in a medium pot, saute green pepper and onion in butter until tender.
Add flour, salt and pepper, stirring quickly, and cook until it gets bubbly.
Add milk slowly, whisking, then cook and stir until sauce thickens.,
Pour over cabbage.
Bake, uncovered, at 375 F for 15 minutes.
Meanwhile, mix together cheese,mayo, and chili sauce; ladle over the cabbage wedges and return to oven for 5 more minutes.