1 med. cabbage either chopped or shredded
1 can cream of mushroom soup
1 sm. jar pimento
1 c. grated sharp cheese
1/2 pkg. slivered almonds
1/2 stick butter
1 tsp. salt
Pepperidge Farms Corn Bread Stuffing Mix
1/2 stick butter

Boil cabbage with enough water to just cover with 1/2 stick butter and 1 teaspoon salt. Boil at a hard boil for 2 minutes. Drain cabbage, add to cabbage the cream of mushroom soup, pimento, grated cheese and almonds.

Mix well and pour into flat Pyrex dish about 9 x 12 inch size. Mix 1/2 stick melted butter with 1/2 package Pepperidge Farms Corn Bread Stuffing Mix. Sprinkle over casserole. Bake at 350 degrees until bubbly.