1 med. head cabbage
1 c. water
1 stick butter, softened
1 (8 oz.) pkg. sour cream
1 can cream of celery soup
1 sm. onion, grated
1 can sliced water chestnuts, drained
1 sm. jar pimento, drained
1 c. grated Cheddar cheese

Cut cabbage into quarters. Boil until tender, about 10-12 minutes. Drain well and season lightly with salt and pepper. Blend butter, sour cream, and soup together. Add onion, chestnuts, and pimento to blended mixture. Layer cabbage and sauce alternately in a medium casserole dish. Sprinkle cheese on top of casserole. Bake at 350 degrees for 20-30 minutes. Yield: 8 servings.