1 med. head of cabbage, coarsely chopped, core removed
1/4 c. butter
2 tbsp. bacon drippings
1/4 tsp. dry minced garlic
1 tsp. caraway seeds
Salt & pepper to taste
1 (10 3/4 oz.) can Cream of 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 seeds, salt and pepper. Stir in soup; heat through and serve. Yield: 8 servings. (Keep bacon drippings in small blocks in freezer to preserve fresh flavor.)