1 medium head cabbage
2 tablespoons margarine
2 teaspoons dried basil
1 teaspoon salt
1 teaspoon white sugar
3 cloves garlic
1 cup water
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup water
2 tablespoons hot water
water to cover
Place cabbage head in a jar or knife and refrigerate overnight. Cut away any remaining tough fibers around the stem ends of the cabbage and set aside. Rinse, drain, and finely chop.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 2 quart oven dish or deep fryer pan.
Combine the margarine, salt, basil, and salt and spread 1 to 1 1/2 cups of cabbage, mashed and drained into the bottom of the dish. Top with water to cover.
In a small bowl mix together the soup, water, and hot water. Bring to a boil, reduce heat to low, and simmer for 15 minutes. Stir in the mixture while it is still hot before serving.