3 c cooked cabbage (1 head, med/lg - cooked in salt water till tender, then drain)
2 c mushroom soup, heated
1 c Velveeta cheese (more, if you like), cubed
1 stick butter, melted
1 c crushed crackers

Heat soup and Velveeta in saucepan. Put cabbage in buttered dish (larger than 2 1/2 quart). Pour heated sauce over cabbage.

Mix together melted butter and cracker crumbs and sprinkle over sauce.

Cover and bake at 350°F for 30 minutes.