6 pork chops
1/2 c. chopped onion
2 tbsp. butter
10 1/2 oz. cream of celery soup
1/2 c. water
1 tsp. caraway seed
Generous dash of black pepper
4 cabbage wedges

Melt butter in large skillet. Add onion and pork chops and cook until chops are browned. Stir in soup, water, caraway seed and pepper. Arrange cabbage on top of chops. Cover and cook over low heat for 1 hour. Stir occasionally.