1 large head cabbage, coarsely chopped
1 onion, chopped
1 cup water
1 teaspoon salt, divided
1 (10-1/2-ounce) can condensed cream of mushroom soup
1/4 cup milk
1/4 teaspoon black pepper
1 (2-ounce) jar chopped pimientos, drained
DirectionsIn a large pot over medium-high heat, combine cabbage, onion, water, and 1/2 teaspoon salt; bring to a boil. Cover and allow to boil 10 minutes; drain off excess water.
Add soup, milk, remaining salt, the black pepper, and pimientos; mix well. Reduce heat to low and simmer 10 minutes, or until cabbage is tender.