Chinese Cabbage Scallop

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This dish is sort of a comfort food kind of thing.

1 medium sized head napa cabbage
1/4 cup (1/2 stick) butter
1/4 flour
1 teaspoon Penzey's chicken soup base (or something similar)
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups milk
2 tablespoons chopped fresh parsley
1-2 cups buttered bread soft bread crumbs

Preheat oven to 350 degrees.
Cut large leaves in half lengthwise and then shred coarsely. (There should be about 8 cups--a little more or less is OK.) Place in a buttered shallow 8 cup pan (9 X 9" square pan works well).
Melt butter, stir in flour, chicken base, salt and pepper. Cook stirring constantly until just bubbling. Stir in milk a little at time. Cook and stir until the sauce thickens. Stir in parsley. Pour over cabbage. Make sure the sauce and cabbage are combined. Cover with foil. Bake in 350 degree oven for 30 minutes; uncover. Sprinkle buttered bread crumbs on the top of the cabbage. Bake 10 minutes longer or until cabbage in crisply tender and crumbs are golden and crispy.

Adapted from Family Circle magazine.

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