1 med. head cabbage, shredded (2 qts.)
1 can condensed cream of celery soup
1/4 c. milk
1 c. grated Cheddar cheese
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. plain bread crumbs

Cook cabbage in boiling, salted water until tender, 5-7 minutes. Drain. Meanwhile, combine soup, milk, cheese, salt and pepper in saucepan. Heat, stirring until cheese melts. Combine with cabbage. Place in greased 1 1/2 quart casserole. Sprinkle with bread crumbs and dot with butter. Bake at 350 degrees about 15 minutes. 6 servings.