Cut cabbage head into 6 wedges; bring to boil in large pot with salted
water; simmer 12-15 min (until tender).  Fry 6 slices bacon until crisp;
crumble.  Discard all 2 Tbsp drippings and add 1 Tbsp flour, salt; pepper
and cayenne to taste.  Add 3/4 cup evaporated milk and 1/4 water and stir
until thickened.  Add cheese until melted.
Pour cheese mixture over cabbage wedges (drained) and sprinkle with bacon.