1 med. head cabbage, shredded
1 c. cream of celery soup
1/4 c. milk
1 c. grated American or Cheddar cheese
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. bread crumbs
2 tbsp. butter, melted

Cook cabbage in boiling salted water until tender, 5 to 7 minutes, then drain. Combine soup, milk, chees, salt and pepper in saucepan. Heat, stirring until cheese melts. Combine with cabbage. Place in 1 1/2 quart casserole dish. Top bread crumbs with butter until coated. Sprinkle on top of cabbage. Bake at 350 degrees until heated, 15 to 20 minutes. Serves 6.