1 med. head cabbage, chopped
  1 onion, chopped
  1 can FF cream of mushroom soup, undiluted
  “cheeze” (to equal 8 oz. American cheese, cubed)
  salt & pepper to taste
  1/4c bread or cracker crumbs
 Cook cabbage in boinling salted water til tender, drain.  Saute onion in
 water or spray.  Add soup; mix well.  Add the “cheeze” and heat til melted.
 Stir in cabbage, s & p.  Pour into ungreased 2 quart baking dish.  (Here’s
 where it gets tricky).  The original recipe called for mixing the crumbs
 with 1T melted butter.  You should be able to just put the crumbs alone on
 top of the dish (I think) and bake uncovered at 350 for 20-30 mins.
 The cookbook (Inn Ovations, a Bed & breakfast cookbook put out by the Quad
 City area B&B association) says “A great potluck recipe”!