1/2 head of a large green cabbage or 1 whole small cabbage, chopped in bite size pieces
1 medium sweet onion, diced
1/2 tsp. seasoned salt
1/4 tsp. black pepper
1 (10.5 oz.) can of cream of celery or cream of chicken soup
1/2 cup sour cream
1/2 cup butter, divided
2 cups shredded cheddar cheese
1 sleeve Ritz crackers, crushed
Layer the shredded cabbage in a 2 quart casserole dish. Sprinkle the top with the diced onion. Sprinkle with the seasoned salt and the black pepper. In a separate bowl, combine the soup, sour cream and 1/2 of the butter that has been melted.
Spread this mixture over the top of the cabbage and onion covering it all to the edges of the dish.
Sprinkle the cheese over the soup layer.
Sprinkle the top with the crushed Ritz crackers over the top and dot with the rest of the butter.
Place in a 350 degree oven and bake for 45 to 50 minutes. The top will be brown. If it starts to brown too much just lay a piece of foil on top toward the end.