1 cream of asparagus soup

1/4 c. water

4 potatoes, peeled & sliced

1/2 tsp. seasoned pepper

1/4 tsp. seasoned salt

1/2 c. chopped onions

2 c. shredded cabbage

1/2 c. light cream

In large skillet brown steaks in oil on both sides. Drain off excess fat. Combine undiluted soup with onions, seasoned salt and pepper and water. Arrange alternate layers of meat, potatoes and cabbage in slow cooking pot. Pour soup mixture over top layer. Cover and cook 4-6 hours on low. Turn to high. Add cream; cover and cook 20-30 minutes.