1 tbsp. vegetable oil
1 med. onion, sliced
1/2 lb. fresh mushrooms, sliced
1 sm. head cabbage, tough core removed and sliced
1 tsp. chicken bouillon granules
1 tsp. caraway seeds

Heat oil in skillet and add onion. Cook until the onion is translucent. Add sliced mushrooms and cook until they have given up much of their liquid and are dark. Add cabbage, bouillon and caraway seeds. Cover skillet, reduce heat to low and steam about 10 minutes. Remove cover and stir. Leave the skillet uncovered and cook 5 to 15 minutes more, until residual liquid has disappeared and cabbage is cooked to desired degree of doneness.