1 can cream mushroom soup
1/2 med. green pepper, diced
1 lg. head cabbage
1/4 can water
1 sm. can pimentos, diced
1 c. sharp cheddar cheese
1/2 pt. sour cream

Mix soup, water, green pepper and pimentos. Cook until pepper is tender. Add sour cream and cheese. Stir until melted. Cook cabbage until tender. Pour cabbage into dish. Stir in soup mixture. Cover top with cracker crumbs (Ritz) or cheese. Bake at 350 degrees about 30 minutes or until bubbly. Casserole may be layered. Serves 6 to 8.