2 heads cabbage
1 lb. Velveeta cheese (1/2 lb. more if desired)
2 cans cream of mushroom soup
2 cans whole milk
1 stick butter
2 c. soda cracker crumbs
Salt & pepper to taste

Quarter and core 2 heads of cabbage. Parboil in salt water 15 minutes; drain well. Grease 9 x 13 inch pan. Lay cabbage pieces in bottom of pan.

In a large saucepan mix soup and milk together. When warm add cut up pieces of cheese and keep stirring until melted, add salt and pepper to taste. Pour this mixture over cabbage.

Sprinkle 2 cups of soda cracker crumbs over the top of mixture. Melt 1 stick of butter and drizzle butter over the top of mixture. Bake at 350 degrees for 30-45 minutes or until cabbage is tender. This is a big hit at our family pot-luck parties.