1 med. head cabbage
2 c. water
2 tbsp. butter
1 c. shredded cheddar cheese
1/2 c. chopped onion
1 tsp. salt
1 c. Ritz cracker crumbs
1 can cream of celery soup

Cook cabbage and onion in water and salt until tender. Drain, reserving 1/2 cup of the broth. Season drained cabbage with butter. In a 2 quart casserole spread half of cabbage, top with 1/2 cup cracker crumbs and 1/2 cup of cheese. Repeat layers. Mix 1/2 cup broth with soup. Pour over the last layer. Bake, uncovered at 350 degrees until hot.