In a 6-quart saucepot over high heat, bring cabbage, water, and salt to a boil. Reduce heat to medium.
Combine cabbage, water and salt and cook, stirring occasionally for 12-15 minutes, or until cabbage is tender. Drain.
Meanwhile, in 2-quart pan over medium heat, melt butter. Stir in flour until smooth. Gradually stir in milk and cream and mix until smooth.
Cook stirring constantly until mixture boils and thickens.
In 3-quart casserole, place cabbage. Pour sauce over cabbage and sprinkle with bread crumbs.
Preheat oven to 350 degrees, and bake for 30 minutes, or until bubbly.