1 head cabbage
1 can cream of mushroom soup
1 can Durkee fried onion rings
Velveeta cheese

Chop cabbage and steam until limp, not soft. Drain well. Use a shallow baking dish and place in layers 1/2 of cabbage and 1/2 can of soup (spread over cabbage). Crumble 1/2 can onion rings over this. Then slice Velveeta cheese over all. Repeat layers again.

Bake at 350°F until bubbly, about 30 to 40 minutes.