1 lg. head cabbage, shredded
1 stick butter
1 1/4 c. corn flakes
1 pkg. sharp cheddar cheese, shredded
3/4 can cream of celery soup
1/2 c. mayonnaise
3/4 c. milk
1/2 c. slivered almonds

Shred cabbage. Steam until tender; drain. Melt 1 stick of butter in long 12"x9"x2" pan. Sprinkle 1/2 cup corn flakes over melted butter. Cover corn flakes and butter with layer of steamed cabbage. Over cabbage, pour half of mixture (celery soup, mayonnaise, milk, almonds). Sprinkle other half cup corn flakes over cabbage and mixture. Add rest of steamed cabbage and cover with rest of soup mixture and 1/4 cup of corn flakes. Sprinkle with shredded cheese on top. Cover and bake 35 minutes at 350 degrees.