1 med. size cabbage
1 can cheddar cheese soup
1 can onion soup
1 pan cornbread

Cook cabbage until well done. Pour most of liquid off (leave about 2 1/2" to 3"). Stir until cabbage falls to pieces, stir in both soups. Add to cornbread by crumbling into cabbage mixture until thick (similar to dressing). Bake at 350 degrees 1 hour or until golden brown.