1 medium head cabbage
1 stick butter
1 chopped onion
1 can cream of mushroom soup
3 stalks celery
parsley
2 to 3 pods garlic
salt and pepper to taste
bread crumbs
1/2 lb. Velveeta

Cut cabbage in small pieces and boil until very tender in lightly salted water. Sauté onion, celery and garlic in butter. When wilted, add cheese and soup; heat until melted and well blended. Place cabbage in casserole dish and pour sauce on top. Top with bread crumbs.

Bake at 350°F for 20 to 30 minutes.