1 sm. head of cabbage (approx. 1 lb.)
1 c. thinly sliced celery
1 c. boiling water
1/4 tsp. salt
1 can (10 1/2 oz.) condensed cream of celery soup
1/3 c. milk
1 tbsp. minced onion (optional)
2 tbsp. butter
1/2 c. finely crushed crackers

With a knife, shred cabbage coarsely to make 4 cups when packed down. Into a large saucepan, turn the cabbage, celery, water and salt. Cover and cook 5 minutes; drain well. In a 1 1/2 quart casserole, mix the soup, milk and onion; add drained cabbage and celery and mix well. In a skillet, melt butter. Mix the cracker crumbs and sprinkle over the cabbage mixture. Bake in 350 degree oven until bubbly hot, about 45 minutes.