1 (2/3 lb.) head cabbage
1 can cream of vegetarian chicken-style soup
1/2 c. grated Cheddar or Longhorn cheese
1 c. buttered bread crumbs
1/2 can evaporated milk

Chop cabbage. Place in pan with small amount of water. Cook tightly covered until slightly soft (about 10 minutes). Drain thoroughly. In greased 1 1/2 quart casserole place alternate layers of cabbage, soup and grated cheese. Repeat layers. Top with buttered bread crumbs. Bake at 350 degrees for 30 minutes.