1 med. head cabbage, shredded (2 qts.)
1 can cream of celery soup
1/4 c. milk
1 c. grated or cubed Velveeta or American cheese
1 c. soft bread crumbs, buttered

Cook cabbage in water, 10 minutes. Drain. Blend soup, milk and cheese in a saucepan over medium-low heat until smooth. Put cabbage in a 10 x 13 inch pan, pour soup mixture over top. Top with bread crumbs. Bake at 400 degrees for 10 to 15 minutes.