Cabbage Casserole - cooking recipe

Ingredients

1 large head cabbage, shredded (about 12 c.)
1 onion, chopped
6 Tbsp. butter, divided
1 (10.75 oz.) can condensed cream of mushroom soup, undiluted
8 oz. Velveeta
salt and pepper to taste
1/4 c. dry bread crumbs

Preparation

Cook cabbage in boiling water until tender.
Drain thoroughly.
In a large skillet, saute onion in 5 tablespoons butter until tender.
Add soup and mix well.
Add cheese.
Heat and stir until melted.
Remove from the heat.
Stir in cabbage, salt and pepper. Transfer to an ungreased 2-quart baking dish.