4 c. shredded cabbage
1 can mushroom soup
1 c. sweet milk
Pepperidge Farm cornbread stuffing and 2 teaspoon poultry seasoning (mix well)
1 stick butter

Chill cabbage in ice water for 30 minutes. Drain and place in casserole dish. Mix soup, milk and mayonnaise and heat until hot but not boiling. Pour over cabbage. Top with dressing mix. Melt butter and pour over dressing. Bake at 350 degrees for 35 minutes.