1 sm. head green cabbage
1 c. thinly sliced celery
1 c. boiling water
1/4 tsp. salt
1 can cream of celery soup
1/3 c. milk
4 tsp. soy sauce
1 tbsp. minced onion
Generous dash of Tabasco sauce
2 tbsp. butter
1/2 c. cracker crumbs

Knife-shred cabbage coarsely to make 4 cups packed down. Into a large saucepan turn the cabbage, celery, water and salt; cover and boil 5 minutes. Drain well.

In a 1 1/2 quart casserole whisk together the soup, milk, soy sauce, onion and Tabasco - add drained cabbage and celery and mix well.

In a small skillet melt the butter, mix in cracker crumbs. Sprinkle over cabbage mixture and bake in a preheated 350 degree oven until bubbly hot and topping is browned, about 40 minutes.