Ingredients
1 medium head cabbage, shredded (about 8 cups)1 can (10-3/4 ounces) condensed cream of celery soup, undiluted2 tablespoons milk1 cup shredded process American cheese (Velveeta)1 cup soft bread crumbs1 tablespoon butter
Preparation
In a large covered saucepan, cook cabbage in boiling salted water for 5 minutes; drain. Place in a greased 8-in. square baking dish.
In a small saucepan, blend soup and milk; heat well. Add cheese and stir until melted. Pour over cabbage. Saute bread crumbs in butter until golden; sprinkle over cabbage. Bake at 350° for 15-20 minutes or until hot.
