1 med. head cabbage
1 onion, chopped fine
1/2 lb. Velveeta cheese
Salt & pepper to taste
3/4 stick butter
1 can cream of mushroom soup
3/4-1 c. bread crumbs

Chop cabbage fine and boil until tender in salted water. (Do not overcook.) Wilt onion in butter; when wilted add cheese in hunks and allow to melt over low heat. When cheese has melted, add mushroom soup. Still over low heat, blend in soup with cheese mixture. When blended, add boiled cabbage and mix well. Add bread crumbs until of proper consistency. Season to taste. Pour in a 1 1/2 to 2 quart casserole dish. Sprinkle with bread crumbs on top. Bake at 350 degrees for about 20 to 30 minutes.