Ingredients:
1 head cabbage
1 medium onions
2 tablespoons butter
1 can cream of mushroom soup
1 box Velveeta Mexican cheese, cut into chunks
salt and pepper
1 cup Ritz crackers, crushed
1/4 cup butter, melted
Directions:
Cut up the cabbage and drop into boiling water; boil for about 5 minutes, turn off heat but leave in pot, covered.
Saute the onion in the 2 Tablespoons butter.
Drain cabbage and add soup and Velveeta.
Add sauted onion with the salt and pepper to taste.
Mix well and pour into a 10×13″ casserole dish.
Sprinkle with crushed crackers and drizzle with the melted butter.
Bake at 350 degrees for about 30 minutes.
Servings: 6-8
Time preparation: 20 min.
Time total: 50 min.