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1 head of cabbage
1 medium onion
2 tablespoons margarine
1 can cream of mushroom soup
1 small box Mexican Velveeta Cheese, cut into chunks
Salt and pepper to taste
1 cup crushed Ritz Crackers
1 stick margarine, melted

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 margarine. Drain cabbage and add soup and Velveeta. Add sauted onion with the salt and pepper to taste. Mix well and pour into a 10x13 casserole dish. Sprinkle with crushed crackers and drizzle with the melted margarine. Bake at 350 degrees for about 30 minutes.

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