ESCALLOPED CABBAGE — Helen Granseth
— 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