1 sm. head cabbage
1/2 soup can milk
1 c. bread crumbs
1 can cream of chicken soup
1/2 c. grated cheese
Butter for topping

Coarsely shred cabbage. Cook in salted water or in microwave until tender. Drain well. Into greased casserole place alternately layers of cabbage and soup-milk-cheese mixture. Top with bread crumbs and dot generously with butter. Bake about 30 minutes at 350 degrees, uncovered. Serves 6.