1 medium head cabbage
1 stick butter
1 3/4 c. corn flakes
1 c. grated Cheddar cheese
1 can cream of celery soup
1 c. milk
1/2 c. mayonnaise
2 eggs, beaten

Mix soup, milk, mayonnaise and eggs. Cut cabbage coarsely and steam lightly, just until tender in water with a pinch of salt and sugar. Melt butter in 9 x 11 x 2 baking dish or similar size. Sprinkle 3/4 cup flakes over butter. Spread cabbage over flakes. Pour mayo mixture over cabbage in dish. Top with cheese and remaining cup of corn flakes.

Bake at 350°F for 30 minutes.