1 med. head of cabbage 1 onion, chopped fine 1/2 lb. velveeta cheese 3/4 stick margerine 1 can cream of mushroom soup 1 C. cracker crumbs 1 C. Salt and pepper to taste
Chop cabbage fine and boil until very tender, in salted water. Saute onion in butter, add cheese in hunks and melt over low heat. Add mushroom soup, heat until blended. Add cabbage and mix well. Spread with cracker crumbs. Bake 350º 20 to 30 mins or until bubbly
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