1 sm. head cabbage (1 lb.)
1 c. celery, sliced or chopped
1/4 tsp. salt
1 can cream of celery soup (undiluted)
1/3 c. milk
1 tbsp. minced onion
2 tbsp. butter
1/2 c. finely crushed Ritz or Townhouse crackers

Knife shred cabbage to 4 cups. Boil 5 minutes with celery and salt; drain. In 1 1/2-quart casserole, mix together soup, milk, onion, cabbage and celery. Mix well. Melt butter and mix crumbs in. Sprinkle over cabbage. Bake at 350 degrees for 40 minutes.