1/2 head green cabbage--torn or cut into bite-sized pieces
1/2 diced onion (optional)
Mix together and put into an 9x13 pan (or a crockpot)
In a bowl mix:
1 can cream of mushroom or celery soup
about 1/3-1/2 cup milk
cubed Velveeta (about 1/4-1/3 cup)
Pour over the cabbage mixture. If baking, bake at 425 for 1 hour, and stir 1/2 way through. Otherwise, cook on low in a crock pot for at least 4 hours and add a bit more water.
I love this and love how the flavors meld together. Not only does it work for the late summer/fall, but it is perfect for St. Patrick's Day.