1 lg. head cabbage
1/4 c. bacon grease
1 tsp. pepper
1 lb. cooked corned deer or beef (cubed)
3 tbsp. flour
1/4 lb. Ritz or Hi Ho crackers (1 roll)
1/2 lb. shredded cheese (Cheddar, American or Velveeta)
1 can cream of celery soup
1 lg. can evaporated milk
Homogenized milk

Cut cabbage into quarters, remove core and any larger rib sections. Over low- medium heat melt bacon grease in large casserole or Dutch oven. Slice cabbage about 1/4 inch thick into the bacon grease. Sprinkle pepper over cabbage. Fry cabbage slowly (uncovered). Stir and turn occasionally to prevent sticking. Cook until tender and translucent. Drain off liquid. Stir in corned meat (ham may be substituted).

Layer 1/2 the mixture into a lightly greased medium baking dish or casserole. Sprinkle flour, 1/2 the cheese and crumble 1/2 the crackers over the cabbage layer. Add remaining cabbage and smooth over 1st layer. Crumble remaining crackers over cabbage and top with cheese.

Combine celery soup and evaporated milk. Pour slowly over casserole. Add homogenized milk as necessary to bring liquid level to about 1/2 inch from top cabbage layer. Bake uncovered at 300 degrees for 1 hour.