1 can (10 3/4 oz.) condensed cream of celery soup, undiluted
1/2 c. water
1 tbsp. prepared spicy brown mustard
1 tsp. caraway seeds
1/4 tsp. pepper
18 inch wide heavy duty foil
Non-stick cooking spray
1 head (2 1/2 lbs.) green cabbage with nice outer leaves
1 can (12 oz.) corned beef, cut into 2 x 1 x 1/2 inch slices
1 can (1 lb.) whole baby carrots, drained
1 can (1 lb.) whole new potatoes, drained
1 (12 1/4 x 8 1/4 inch) disposable aluminum-foil baking pan

In small bowl, stir together celery soup, water, mustard, caraway seeds and pepper; set aside. Preheat oven to 450 degrees.

Tear off two 24 inch long sheets of foil; place one sheet crisscross over the other; spray surface with non-stick cooking spray. Remove eight large outer leaves from cabbage. In center of foil, place six leaves, rounded sides down, to form a shallow bowl about 10 inches in diameter; set aside remaining 2 leaves.

From remaining head of cabbage, shred enough to measure 4 cups (refrigerate leftover cabbage to use in another recipe). Into cabbage-leaf bowl, place 2 cups shredded cabbage. Over cabbage, place half of corned beef, carrots and potatoes. Spoon half of soup mixture over meat and vegetables. Repeat layering with other half of ingredients. Place remaining two cabbage leaves, rounded side up, on top of meat and vegetables. Lift up sides of foil so that cabbage encloses layered meat and vegetables. Fold edges of foil together several times so that package is tightly sealed.

Place foil package in foil baking pan. Bake 30 to 40 minutes, or until heated through. (To check contents, after 30 minutes; remove from oven and carefully remove foil; if shredded cabbage is still crisp and contents not hot enough, reseal, and return to oven.) To serve, carefully unfold and roll back foil edges of package to form its own serving bowl. Makes 4 servings.