1/4 c. cooking oil
1/2 head sliced cabbage
1 lg. chopped onion
2 to 3 sliced stalks celery
1 can bean sprouts, drained
1 can sliced water chestnuts, drained
1 sm. can mushrooms
1 c. chicken broth
1 can cream of chicken soup
2 c. chopped chicken or turkey
1/2 c. soy sauce
1/4 c. cornstarch

Saute cabbage, onions, and celery in a Dutch oven, in oil, until tender. Add broth and cream of chicken soup. Add bean sprouts, water chestnuts, mushrooms, and soy sauce. Simmer 1/2 hour. Add chicken and simmer 1/2 hour more. Mix cornstarch with about 1/2 cup water and stir into mixture. Simmer until thickened. Serve over hot, cooked rice or chow mein noodles. Sprinkle with cashews.