1 med. cabbage, coarsely shredded
1 (10 3/4 oz.) can cream of celery soup, undiluted
1/4 c. milk
1 c. (4 oz.) shredded process American cheese or jalapeno
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. fine dry bread crumbs
2 tbsp. butter, melted

Cook cabbage in boiling water 5 to 7 minutes or until tender; drain well. Place cabbage in a lightly greased 1 1/2 quart baking dish. Combine soup, milk, cheese, salt and pepper, mix well. Pour over cabbage.

Combine bread crumbs and butter, stirring well. Sprinkle over cabbage. Bake at 350 degrees for 15 minutes. Yield: 6 servings.