1 pan baked (cold) cornbread
1 (10 1/4 oz.) can cream of celery soup
1 1/2 cans evaporated milk
Velveeta cheese
Cabbage boiled until tender

Make layers of cabbage, soup and milk mixture, layer coarsely crumbled cornbread, layer of cheese. Keep repeating until all are used up, then make top layer cheese. Heat until cheese melts in 350 degree oven.