2 tablespoons vegetable oil or butter
3 cups water
1 teaspoon salt
2 cups diced potatoes
2 cup chopped cabbage
1 (0.4-ounce) packet ranch salad dressing mix
1 (12-ounce) can evaporated milk
Fresh parsley, croutons (optional garnish)
Cook onion on medium heat in oil or butter until softened in a large pot or Dutch oven. Add all remaining ingredients except milk; stir. Simmer until cabbage and potatoes are tender. Add milk and heat through. If desired, garnish with chopped fresh parsley and croutons.
Makes 4 servings.