1 can cream of celery soup
1/2 c. cold water
1 tbsp. spicy mustard
1 tsp. caraway seed
1/4 tsp. pepper
1 head cabbage
1 (12 oz.) corned beef (canned)
Carrots, cut into 1 inch strips
1 can whole potatoes
8 outer cabbage leaves

Place cabbage leaves in foil lined pan. Shred cabbage into bowl. In another bowl, mix soup with water. Mix corned beef with caraway seed, mustard and pepper. Layer in pan 1/2 potatoes, 1/2 carrots, 1/2 corned beef and soup, then add remaining ingredients, layering again. Top with 2 cabbage leaves. Cover tightly. Bake for 30 to 40 minutes.