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

Chop cabbage fine and boil until very tender in salted water. 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 casserole consistency (about 3/4 to 1 cup). Season to taste. Put in a 1 1/2 to 2 quart casserole. Sprinkle bread crumbs on top and bake at 350 degrees for 20 to 30 minutes.