In large sauce pan, boil shredded cabbage until tender, covered with lid, in just enough water to cover. Drain well and squeeze tightly to release excess moisture. Cabbage should be relatively dry; set aside.
In large sauce pan, melt butter; add onion, bell pepper and garlic. Saute until tender and onions become transparent; remove from heat.
Add to hot vegetable mixture the cheese; stirring to melt.
Next add the evaporated milk, reserved cabbage, salt, pepper, Worcestershire sauce, and Tabasco, stirring to encorporate all; pour into prepared pan.
Sprinkle over top the breadcrumbs, then parmesan cheese.
Bake in preheated oven about 25-30 minutes, until heated through and bubbly.