1 large head cabbage, shredded (about 12 cups)
1 onion, chopped
6 tablespoons butter or margarine, divided
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
8 ounces process American cheese, cubed
Salt and pepper to taste
1/4 cup dry bread crumbs

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.