I like cabbage just about any way you fix it. Stuffed cabbage is my favorite, with cole slaw a close second. That said, there was often more cabbage in the garden than I could use. Those heads were wrapped in newspaper and hid away until December or so. That is when Scalloped Cabbage entered the picture.

I remember way back when, we mostly ate what we grew on the farm. In winter time, fresh produce was hard to come by, when you couldn't afford store-bought. For instance, we only ate lettuce in the summertime when it was fresh from the garden. Tomatoes were in the same boat, so to speak. In the winter time carrots and cabbage were our veggies of choice. Mother did try to make sauerkraut one time, but that is another story.

I didn't make this recipe until after I was married in 1948. Mother didn't cook with cheese back on the farm. Cheese was something that grew in popularity after WWII. It seems our taste changes with the times. I found this recipe in the Wednesday food section of the newspaper. I make it now when I have a half a head that has to be used up.

SCALLOPED CABBAGE
1/2 medium head of cabbage
1 can cream of celery soup
1/4 cup milk
1 cup diced Velveeta cheese
1 tsp salt
1/2 cup fine dry bread crumbs
2 tablespoons margarine, melted

Coarsely shred cabbage with a knife. In large saucepan, cook cabbage with 2 cups water over medium heat, covered, for 10 minutes until almost tender. Drain well in colander. Place cabbage in lightly greased 1 ½ quart casserole. Combine soup, milk, salt and cheese. Mix well. Pour over cabbage. Stir to combine. In a small bowl combine bread crumbs with melted margarine. Sprinkle over cabbage mixture. Bake at 350 F., uncovered for about 20 minutes or until bubbly and crumbs are lightly browned. Let casserole stand 10 minutes before serving.