Preparation:
In large skillet or slow-cooking pot with browning unit, brown chops in oil on both sides. Drain off excess fat. Combine undiluted soup with onions, seasoned salt, pepper and water. Arrange alternate layers of meat, potatoes and cabbagte in slow-cooking pot. Pour soup mixture over. Cover and cook 4 to 6 hours on low. Turn to high. Add cream; cover and cook on high for 20 to 30 minutes. |
