Baked Cabbage

• 1 small cabbage, sliced into 1 inch wide wedges
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 34 cup milk
• 12 cup freshly grated parmesan cheese
• 1 cup rye bread, crumbs (I used caraway seeded)
• 2 tablespoons butter, melted

1. Preheat oven to 350F.
2. Add cabbage to boiling salted water, cook 2 minutes, drain.
3. Combine soup, milk and cheese.
4. Spoon 1/2 the cabbage into a buttered casserole, top with 1/2 the soup mixture and repeat.
5. Combine butter and bread crumbs and sprinkle over the top.
6. Bake 30 minutes until hot and bubbly.

cabbage, condensed cream, milk, parmesan cheese, rye bread, butter

Taken from www.food.com/recipe/baked-cabbage-71751 (may not work)