Ingredients
2 cups diagonally sliced carrots2 tablespoons butter1/4 teaspoon caraway seeds2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted1-1/3 cups water1-1/3 cups milk3 cups shredded cabbage1 pound smoked sausage, cut into 1/2-inch diagonal slices
Preparation
In a large kettle, combine the carrots, butter and caraway seeds; cook over low heat until the carrots are just crisp-tender, about 5 minutes.
Add soup, water, milk, cabbage and sausage. Bring to boil; reduce heat and cook until cabbage is tender, about 15 minutes.
