1 large head cabbage, shredded (about 12 cups)
Cook cabbage in boiling salted water until tender and drain. In skillet, saute onion in 5 tablespoons butter until tender.
Add soup, mix well. Add the cheese and stir until melted. Remove from heat and stir in the cabbage, salt and pepper.
Pour into a greased 2-quart baking dish. In a small skillet, melt remaining butter and stir in crumbs until lightly browned.
Sprinkle over casserole. Bake, uncovered in a preheated 350 degree oven for 20 to 30 minutes or until heated through.
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