1 medium head cabbage
2 stalks celery, chopped
1/4 teaspoon salt
1 (1 ounce) package frozen cream of celery mix
1 medium head cabbage, cubed
1 small red onion, chopped
1 1/2 cups shredded Cheddar cheese
1 large onion, chopped
1 (10 ounce) package frozen hash brown potatoes
Bring a large pot of lightly salted water to a boil. Add cabbages and cook until tender but not mushy, about 15 minutes. Drain excess water, reserving about 1/2 cup for gravy.
Slice celery and salt into 1/8-inch slices. Remove celery leaves; set aside.
Place cabbage in large saucepan with water to cover; bring to a rolling boil over medium-high heat. Boil cabbage, stirring occasionally, until translucent; drain.
Stir cream of celery into celery mixture. Place onion and celery halves, with stems, over cooked cabbage. Place celery mixture over vegetables in large medium, deep skillet. Sprinkle with cheese, onion and celery. Pour into large bowl.
Stir remaining celery mixture in small batches, stirring occasionally, until well blended. Spoon mixture into large baking dish.
Unroll 1 layer of cabbage in center of baking dish. Pour diced celery mixture over bottom; cover with potato slices. Place under water. Cover dish with foil.
Bake at 325 degrees for 25 minutes or until potato peel easily with a fork. Cool slightly.