1 can (10 3/4 ounces) condensed cream of mushroom soup
1/2 cup milk
1 tablespoon chopped onion
2 tablespoons chopped pimiento
1 teaspoon Worcestershire sauce
Cook cabbage in boiling, salted water until just tender. In a saucepan combine butter and flour over low heat until smooth. Gradually add soup, milk, onion, pimiento, and Worcestershire sauce. Cook until mixture is thickened and begins to bubble. Drain hot cooked cabbage and add the mushroom sauce. Stir to blend; serve immediately.