6 pork chops
1 can cream of celery soup
1/3 c. water
1/2 c. onion
1 tsp. caraway seed
Dash of pepper
4 cabbage wedges (2" wide)

In skillet brown chops. Stir in soup, water, caraway seed, onion, pepper. Arrange cabbage on top of chops. Cover. Cook over low heat for 30 to 40 minutes. Stir occasionally.