1 med. head cabbage, coarsely chopped
1/4 c. butter
2 tbsp. bacon drippings
1/4 tsp. dry minced garlic
1 tsp. caraway seed
Salt & pepper to taste
1 (10 3/4 oz.) can cream mushroom soup, undiluted

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 seed, salt and pepper. Stir in soup; heat through and serve. Helpful Hint: Freeze bacon drippings in small blocks in freezer to preserve fresh flavor.

NOTE: This is an original recipe, but I add 1 tablespoon minced dry onion with caraway seed and garlic and sprinkle 1/2 cup grated American cheese on top of cabbage.