1 lg. head cabbage
1 med. onion (white)
4 carrots, grated
1 (8 oz.) carton sour cream
1 can cremay chicken and mushroom soup
1 bag Pepperidge Farm herb stuffing
1 stick butter

Chop cabbage and onion and salt to taste. Boil in water until done (drain). Add carrots, sour cream and can of soup. Set aside. Melt butter and mix with stuffing mix. Place 1/2 of the stuffing in bottom of dish (2 1/2 to 3 quart size) then place all of the cabbage mixture over stuffing; put rest of stuffing mixture over cabbage. Bake at 350 degrees for 25 minutes or microwave 10 minutes on high.