Taste of Home's recipe for cabbage casserole uses onion, butter, cream of mushroom soup, dry bread crumbs and Velveeta cheese. Cook the cabbage in boiling water until it has a tender texture, and then drain thoroughly before saut?ing a chopped onion in 5 tablespoons butter until tender.
Stir a 10.75-ounce can of cream of mushroom soup into the skillet with the onions, and add 8 ounces of cubed Velveeta cheese. Stir until the cheese has melted, and take off the heat. Add the cabbage at this point, stirring in with pepper and salt to taste. Move the whole thing to an ungreased 2-quart baking dish.
Melt a tablespoon of butter in a small skillet, and cook 1/4 cup dry bread crumbs in butter until they are lightly browned, and sprinkle them over the casserole. Bake the whole thing uncovered at 350 degrees Fahrenheit for at least 20 minutes or until heated all the way through. This yields six to eight servings.
If you love the taste of stuffed cabbage but want a quicker path to it, mix a pound of chopped beef, 2 cups cooked rice, 1 chopped medium onion, 1 egg and 2 tablespoons butter together in a bowl. Grease a 3-quart casserole dish, and line the bottom with 1 pound of chopped cabbage. Add half the meat mixture, add the rest of the cabbage, and finish with the remainder of the meat mixture. Top with 8 ounces of tomato sauce, cover, and bake for an hour at 350 degrees Fahrenheit. Take the cover off, and bake for 30 more minutes.