1 med. head cabbage
1 can cream chicken soup
1/2 soup can of milk
1/2 c. grated cheese
1 c. bread crumbs
Butter for topping

Cut cabbage in small wedges; cook in salt water until tender. Drain thoroughly and place into greased casserole. Alternate layers of cabbage and soup, milk and cheese mixture. Top with bread crumbs and dot generously with butter. Bake at 350 degrees for 30 minutes or until done. Serves 6 to 8.