- Cook cabbage in salted water until tender; drain thoroughly.
- In a large skillet, sauté onion in 4 Tbsp.of butter until tender.
- Add soup and cheese, heat and stir until melted.
- Stir in cabbage (salt& pepper if desired).
- Transfer to an un-greased 2-quart baking dish.
- In a small skillet, melt remaining 1 Tbsp.butter; stir in breadcrumbs.
- Brown lightly.
- Remove from heat and sprinkle over casserole.
- Bake uncovered at 350ºF.for 20-30 minutes, or until heated through.