1 lg. head cabbage, coarsely chopped
1 can cream of mushroom soup
1/2 lb. Velveeta, cubed
1 c. cracker crumbs
2 tbsp. butter

Pre-cook cabbage in about 1 cup water for 10 minutes over medium heat in a large saucepan, covered. Drain. Stir in soup and Velveeta cheese. Put in a 2 quart casserole dish. Sprinkle crumbs around outer edges and dot with butter. Bake at 350 degrees for about 40 minutes. The only way my children will eat cabbage and they ask for it too.