4 c. chopped cabbage
1 can cream of chicken soup
2 c. chopped celery
1/4 lb. grated cheddar cheese

Cook vegetables in salt water until crunchy. Drain. Butter casserole dish. Layer 1/2 of the vegetables, sprinkle with salt and pepper. Layer 1/2 of the vegetables, sprinkle with salt and pepper, 1/2 the soup, 1/2 of the cheese. Repeat with another layer of soup, seasoning and cheese. Top with buttered bread crumbs (french fried onions may be used). Bake at 350 degrees for 45 minutes.