4 to 6 c. shredded cabbage
1 stick butter
1 1/2 c. crushed corn flakes
2 c. celery soup
1/4 c. mayonnaise
1 c. milk
1 c. shredded cheese

Parboil cabbage. Combine soup and salad dressing. Warm slightly. Melt butter and spread over bottom of 9 x 13 pan. Add corn flakes. Next, add drained cabbage. Pour warm soup mixture over cabbage. Add cheese. Can crumble few more corn flakes on top.

Bake at 350°F for 45 minutes.