1 med. head cabbage
3/4 stick butter
1 onion, chopped fine
1 can cream of mushroom soup
1/2 lb. Velveeta cheese
Approximately 1 c. bread crumbs
Salt and pepper to taste

Chop cabbage fine and boil in salted water until tender. Drain and set aside.

Saute onion in butter. Add cheese in chunks and allow to melt over low heat. Blend soup with cheese mixture. Add cabbage and mix well. Add bread crumbs until it is of right consistency. Put in a 2-quart casserole dish. Sprinkle bread crumbs on top. Bake at 350 degrees for 25 minutes.