Combine cabbage wedges and water in a dutch oven; bring to a boil. Cover; reduce heat and simmer 15 minutes.
Drain well; place cabbage wedges in an ungreased 13x9 inch baking dish.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thick and bubbly. Stir in salt and pepper; pour over cabbage. Bake, uncovered, at 375 for 15 minutes.
Combine cheese and remaining 4 ingredients in a small bowl; stir well. Spread over cabbage. Bake 10 more minutes. Serve hot. 8 Servings.