1 med. cabbage, shredded
1 (10 3/4 oz.) can cream of celery soup (undiluted)
1/4 c. milk (evaporated is best)
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. fine dry bread crumbs
2 tbsp. butter, melted

Cook cabbage in boiling water for 5 to 7 minutes; drain well in colander. Place cabbage in a slightly greased 1 1/2-quart baking dish. Combine soup, milk, salt and pepper; mix well. Pour over cabbage. Combine bread crumbs and butter, stirring well; sprinkle over cabbage. Bake at 350 degrees for 15 to 20 minutes.