Crispy Cheesy Cabbage

2 pounds cabbage
1 can cheddar cheese soup
1/2 teaspoon dry mustard
1/2 teaspoon ground celery seed
6 slices bacon, fried and crumbled
salt and pepper, to taste

Cut cabbage in wedges and cook in boiling water about 5 minutes. The wedges should be crisp-tender.

In a saucepan stir in soup, dry mustard and ground celery seed. Heat thoroughly.

Pour soup mixture over crisp wedges. Sprinkle with crumbled bacon and salt and pepper to taste.