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| 1 gross | Head cabbage; (about 3 1/2 lbs.) cut into 1 |
| 1/4 Tasse | (1/2 stick) Parkay margarine divided |
| 3 Esslöffel | flour |
| 1/2 Teelöffel | paprika |
| 1 Tasse | milk |
| 1 x ca. 450 g | Velveeta pasteurized process cheese spread |
| 2 Tasse | Croutons |
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Cover cabbage with water in Dutch oven; bring water to boil. Cook 2 1/2 minutes; drain well.
Heat oven to 350 degrees.
Melt 2 tablespoons margarine in saucepan over medium-low heat. Blend in flour and paprika.
Gradually stir in milk; cook, stirring constantly, until mixture thickens and comes to a boil. Add cheese spread; stir until melted. Add cabbage.
Pour into 12" x 7 1/2" baking dish. Toss croutons with remaining melted margarine. Sprinkle over cabbage mixture; cover.
Bake 25 minutes. Uncover; continue baking 20 minutes or until croutons are toasted. Let stand 10 minutes before serving. Serves 8.
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