Scalloped Cabbage

2 tablespoons butter

1 medium head cabbage, cored and sliced thin

1 large onion, chopped

1 ½ cups milk

4 eggs, lightly beaten

1 cup crushed saltine crackers

1 teaspoon salt

½ teaspoon ground black pepper

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch casserole dish.

Melt 1 tablespoon of butter in a large pot over medium heat. Add cabbage and onion and cook for about 20 minutes, or until tender, stirring often. Add milk and bring to a boil. Reduce heat to low and simmer for 5 minutes. Gently pour in eggs, stirring constantly. Stir in 3/4 of the cracker crumbs, and the salt and pepper; mix well. Pour into casserole dish and top with remaining cracker crumbs. Dot with butter.

Bake in preheated oven for 30 minutes, or until golden brown and heated through.