1 tablespoon olive oil
1 large onion, cut in 1/2 inch slices
1 medium head cabbage, cut into 1/2 inch thick strips
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/2 cups water
1 teaspoon chopped fresh parsley
1 tablespoon salt
1 tablespoon butter
1 cup potato salad dressing
Heat oil in a saucepan over medium heat. Saute onions and green cabbage until tender. Add soup, water, parsley, salt, butter and potato salad dressing. Simmer for 10 minutes.