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"Even those who don't care for cabbage, will take seconds of this creamy sidedish once they taste it."
1 large head cabbage, shredded (about 12 cups)
1 onion, chopped
6 tablespoons butter or margarine, divided
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
8 ounces Velveeta cheese, cubed
Salt and pepper, to taste
1/4 cup dry bread crumbs
Cook cabbage in boiling, salted water about 10 to 15 minutes or until tender. Drain thoroughly.
In large skillet, saute onion in 5 tablespoons butter until tender. Add soup and mix well. Add cheese; heat
and stir until melted. Stir in cabbage, salt and pepper. Pour into ungreased 2-quart baking dish.
In small skillet, melt remaining butter. Cook and stir bread crumbs in butter until lightly browned. Sprinkle
Bake, uncovered, at 350 degrees for 20 to 30 minutes or until heated through. Yield: 6 to 8 servings.