Remove outer leaves from the cabbage.

Cut the cabbage into bite-size sections, removing the core.

Boil the cabbage in uncovered water for about 10 minutes, or until tender-crisp.

Drain the boiled cabbage and set it aside.

In a separate saucepan, combine butter and flour over medium heat and blend well to make a roux.

Add the chopped onions, celery, green bell pepper, salt, and cayenne pepper to the roux.

Sauté the vegetables for about 10 minutes until softened.

Add milk to the sautéed vegetables, blending well over low heat until the sauce is creamy.

Add shredded cheddar cheese to the sauce and stir until smooth and melted.

Place the boiled cabbage in a 2-quart casserole dish.

Top the cabbage with the prepared cheese sauce.

Sprinkle the chopped green onions and Italian seasoned breadcrumbs over the top.

Bake in a preheated oven at 350°F (175°C) for about 30 minutes, or until golden brown.