12 pounds cabbage 3 quarts White Sauce II

Remove wilted or discolored leaves, cut in quarters, and soak in salt water an hour or more; drain. Cook in boiling salted water from thirty to sixty minutes, but be careful not to overcook it. Drain well. Remove tough stalk, cut coarsely, turn into serving dishes, and add hot sauce. Sprinkle with paprika or finely chopped parsley.