1 head shredded cabbage
1 c. bread crumbs
1 can cream of celery soup
2 c. grated Cheddar cheese

Cook cabbage in boiling water for 7 minutes; drain well. Alternate layers of cabbage and grated cheese in greased casserole. Pour cream of celery soup over top. Sprinkle buttered bread crumbs over top. Bake at 425 degrees until bubbly and crumbs are brown.