Scalloped Cabbage
1 med. cabbage
1/2 c. milk
1 c. water
Shredded sharp Cheddar cheese
1 tsp. salt
1 (10 3/4 oz.) can mushroom soup
Buttered bread crumbs
Remove core from cabbage and cut into half-inch slices. Put into pan and add
water and salt. Simmer until cabbage is barely limp. Add milk to soup and mix
well. In a casserole dish, layer cabbage, soup mix, cheese. Top generously with
buttered bread crumbs. Bake for an hour at 350 degree