Ingredients:
1 head cabbage, coarsely chopped,core removed
1/4 cup butter or 1/4 cup margarine
2 tablespoons bacon drippings
garlic, chopped to taste or 1/4 teaspoon instant minced garlic
1 teaspoon caraway seeds
salt
pepper
1 (10 3/4 ounce) cans cream of mushroom soup, undiluted
Directions:
Melt butter and bacon drippings in large saucepan or Dutch oven.
Add cabbage; cook and stir over medium heat until cabbage is tender/crisp, about 10 minutes.
Add garlic, caraway seeds, salt and pepper.
Stir in soup; heat through and serve.
Servings: 6-8
Time preparation: 0 min.
Time total: 15 min.