1 sm. head cabbage
1 c. grated cheese
1 can celery or mushroom soup
1/2 c. milk
1 tbsp. pimiento

Chop cabbage medium fine. Parboil in slightly salted water for about 3 minutes; drain. Mix with cheese, soup, milk and pimiento. Pour into a casserole. Top with crushed Ritz crackers and top with butter Cook at about 350 degrees until it bubbles.