1 sm. head cabbage
1 box frozen broccoli
1 box frozen cauliflower
1 stick butter
1 sm. onion
1 bell pepper
3 stalks celery
1 or 2 pods garlic
Chopped onion tops & parsley
2 cans mushroom soup
1 sm. can mushroom pieces
1/2 lb. Velveeta cheese
1 sm. jar pimiento
Salt & pepper
Italian bread crumbs

Chop cabbage in large hunks and parboil; drain. Sauté butter, onion, bell pepper, celery and garlic. Add cheese in hunks. Melt over low heat. Add soup, cabbage, pimiento, salt, pepper, mushroom pieces, onion tops and parsley.

Place thawed broccoli and cauliflower in bottom of dish; pour mixture over the vegetables and top with bread crumbs. Dot with butter (optional).

Bake for 45 minutes at 350°F.