Ingredients:
1/4-1/3 cup butter
3 -4 tablespoons bacon drippings ( or to taste)
1 medium green cabbage, coarsely chopped ( core removed)
1 large onions, chopped
1 tablespoon fresh garlic, minced
1 1/2 teaspoons caraway seeds ( or to taste)
salt and black pepper
1 (10 3/4 ounce) cans cream of mushroom soup, undiluted
1/4 cup whipping cream ( unwhipped)
2 -3 tablespoons grated parmesan cheese ( optional and to taste)
Directions:
In a large frypan or Dutch oven, melt the butter and bacon drippings.
Saute the onion and garlic for about 3-4 minutes, or until soft.
Add in the chopped cabbage; cook for about 10-15 minutes, or until soft (if the cabbage browns a bit, and it most likely will, not to worry, it will still taste great!).
Season with salt, pepper and add in desired amount of caraway seeds.
Add in the undiluted soup, whipping cream and Parmesan cheese; mix to combine.
Adjust salt and pepper, and add in more cheese if desired to taste.
Simmer for another 5 minutes.
Serve.
Servings: 6
Time preparation: 10 min.
Time total: 20 min.