1Preheat an oven to 350 degrees F (175 degrees C).
2Place the cabbage into a large pot with enough lightly salted water to cover; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, 5 to 7 minutes. Drain and allow to steam dry for a minute or two.
3Melt the margarine in a large skillet over medium heat; cook the onion in the melted butter until golden. Reduce the heat to low; add the cheese food and allow to simmer until completely melted. Pour the mushroom soup into the skillet. Stir the drained cabbage, bread crumbs, salt, and pepper into the mixture. Transfer to a 2-quart casserole dish.
4Bake in the preheated oven until the cheese begins to bubble, 20 to 30 minutes.
Ingredients
10 servings
224 cals
1 head cabbage, finely chopped
6 tablespoons margarine
1 onion, minced
1/2 pound processed cheese food (such as Velveeta ®), cut into chunks
