1 med. cabbage
1 (8 oz.) can water chestnuts
1/2 tsp. salt (optional)
1 (10 3/4 oz.) can cream of chicken soup
1/2 c. salad dressing
3/4 c. grated cheese
1 (8 oz.) pkg. seasoned stuffing mix

Cut up cabbage. Add small amount of water; cover and boil for 5 minutes. Drain.

Put cabbage in a greased 9 x 13-inch casserole with chopped water chestnuts. Add chicken soup and mix well. Cover with salad dressing. Add cheese and cover with stuffing mix. Cover with foil.

Bake at 350 degrees until mixture bubbles. Makes about 6 servings.