1/8 c. vegetable oil
1 lb. ground beef
1 sm. head cabbage, quartered & shaved
1 c. water, divided
1 can cream of mushroom soup
1 c. chopped onion
1 pkg. dry Lipton onion soup mix
1 c. sour cream

In large skillet, heat oil, saute onions until limp. Add beef, cook until brown. Add cabbage and 3/4 cup water. Cover and simmer over medium heat until cabbage is wilted. Sprinkle with onion soup, stir thoroughly. Add mushroom soup. Rinse can with 1/4 cup water. Stir in sour cream. Simmer. Serve over mashed potatoes, noodles or Chinese noodles.