1 head cabbage, cut into 1 inch pieces
1 medium onion, sliced
1 1/2 cups chopped celery
1 (8 ounce) package cream cheese, softened
1 (4 ounce) can sliced mushrooms, drained
1/2 cup diced green bell pepper
2 cups chopped onion
2 (10 ounce) cans condensed tomato soup
Place cabbage in a large pot and place on medium heat. Lightly coat the sides of the pot with a little of water. Reduce heat to medium and simmer for 10 minutes. Add onion and celery and simmer for 1 minute. Stir in cream cheese and mushrooms. Return to a medium heat. Bring to a low heat and add cream cheese mixture. Remove from heat and stir in green pepper, onion, tomato soup and potatoes. Simmer for 20 minutes, stirring occasionally. Cover and chill.
One of the best avocados I have ever had. It was juicy and flavorful. The only thing I would change is to cut down on the sugar. I would give this 5 stars if I could. I substituted vanilla yogurt for the sour cream. It is definitely going into our regular rotation.