— Slater Cook Book
1 medium-size head of cabbage
1 can cream of celery soup
1 can milk
1 C. grated cheese
Salt & pepper
Water
Shred cabbage (not too fine) and pre-cook in small amount of water until wilterd; drain.  Put in a 2 quart buttered casserole.  Add salt and pepper, to taste.  Pour celery soup and milk over cabbage; sprinkle with cheese.  Paprika may be sprinkled on top.  Bake at 350 degrees for 1 hour.   Serves about 6