Cabbage Chowder - cooking recipe

Ingredients

2 c. diagonally sliced carrots
2 Tbsp. butter or margarine
1/4 tsp. caraway seed
2 cans cream of celery soup
1 soup can milk
1 soup can water
3 c. shredded cabbage
1 lb. smoked sausage, cut into 1-inch slices

Preparation

In a large skillet, combine carrots, butter and caraway seed. Cook over low heat until the carrots are just crisp and tender, about 5 minutes.
Add soup, milk, water, cabbage and sausage; bring to a boil.
Reduce heat; cook until cabbage is tender, about 15 minutes.
Yields 6 to 8 servings (2 quarts).