1 lb. Knockwurst (4 to 6), cut in 1 inch pieces
2 c. diagonally sliced carrots
1/4 tsp. caraway seed
2 tbsp. butter
2 cans cream of celery soup
1 soup can of milk
1 soup can of water
3 c. cabbage, cut in long thin shreds

In large heavy pan, brown knockwurst and cook carrots with caraway seed in butter until tender. Stir in remaining ingredients. Bring to boil; reduce heat. Cook 10 minutes or until cabbage is tender. Stir occasionally. Makes about 8 cups.