4 c. cabbage, cut fine
1 can of celery soup
1 c. milk
1 stick butter
2 1/2 c. cornbread mix (Pepperidge Farm)
1 c. cheddar cheese, grated
1/2 c. mayonnaise

Cover cabbage with ice water for 30 minutes or overnight. Mix soup and milk; heat soup and milk until mixed real good. Put 1/2 of butter in bottom of 9"x12" baking dish. Add 1/2 of cornbread dressing mix. Add cabbage. Mix mayonnaise to cooled soup and milk mixture, pour over cabbage. Then put cheese on, then the other cornbread dressing, mix on top. Spoon on butter. Bake at 350 degrees for 45 minutes.