Cabbage Casserole - cooking recipe

Ingredients

1 large head cabbage, shredded (about 12 c.)
1 onion, chopped
6 Tbsp. margarine, divided
1 can cream of mushroom soup (undiluted)
8 oz. Velveeta, cubed
salt and pepper to taste
1/2 c. dry bread crumbs

Preparation

Cook cabbage in boiling, salted water until tender; drain thoroughly.
Saute onion in 5 tablespoons margarine in large skillet.
Add soup and mix well.
Add cheese.
Heat and stir until melted; remove from heat and stir in cabbage, salt and pepper. Transfer to ungreased 2-quart baking dish.