1 head cabbage
3/4 stick butter
1 onion, finely chopped
1 can cream mushroom soup
1/2 lb. velveeta cheese
3/4 cup bread crumbs
salt and pepper to taste

Preheat oven to 350°F.

Chop cabbage fine and boil until tender in salted water. Wilt onion in butter. When wilted, add cheese in hunks and allow to melt over low heat. When cheese has melted add mushroom soup, and drained boiled cabbage. Mix well. Add bread crumbs until proper consistency for casserole. Season to taste. Put in 1 1/2 to 2 qt. casserole. Sprinkle bread crumbs on top and bake for 20 - 30 minutes or until hot and bubbly.