1 med. to lg. cabbage head
3/4 stick butter
1 can cream of mushroom soup
1 med. onion, chopped
1/2 lb. Velveeta cheese
1 c. bread crumbs

Chop cabbage and boil until tender in salt water. Be careful, do not over cook. Saute onion in butter. Add cheese in small chunks. Allow cheese to melt over low heat. Add soup, stir until blended. Add drained cabbage and bread crumbs until casserole consistency. Season to taste with salt and pepper. Pour into 1 1/2 to 2 quart casserole. Sprinkle with additional (small amount) of bread crumbs and bake at 350 degrees for 20-30 minutes.