1 medium head cabbage, shredded
1 medium head cabbage, shredded
2 medium heads carrots
1/4 cup red wine
1 (10 ounce) can condensed cream of mushroom soup
1/2 cup vegetable oil
1/2 cup hot milk
1 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon dried rosemary
Dredge the head of the cabbage and the top of the carrots in water until completely dry.
Place the cabbage in a large bowl and pat dry.
Mix the red wine and cream of mushroom soup with the oil, milk, salt, thyme, rosemary and water into the instant covered vegetables.
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