1 med. head white cabbage, shredded & cored
1 can cream of mushroom soup
1/2 can milk
Salt & pepper
1 c. grated Cheddar cheese

Cook shredded cabbage in salted water for 7-9 minutes; drain and set aside. Mix the remaining ingredients together; add cabbage and pour into a greased casserole dish. Sprinkle with bread crumbs and dot with butter. Bake at 350 degrees for 1/2 hour or until heated through and cheese is melted.