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

Cut cabbage in small wedges. Cook in salted water until tender. Drain thoroughly. Into greased casserole place alternate layers of cabbage and soup-milk-cheese mixture. Top with bread crumbs and dot generously with butter. Bake about 30 minutes at 350 degrees. Serves 4-6. This is one of my favorite ways to fix cabbage.