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Cream of Cabbage Soup Recipe:


4 tbs butter (or 2 tbs butter and 2 tbs oil)
1 lg onion, minced
3 cups diced cabbage
1 cup diced carrot
1 can vegetable broth
2 cups water
1 tbs caraway seed
1 tbs cornstarch, dissolved in 1 cup of milk
1-2 cups half & half or 1 large can evaporated skimmed milk


Melt butter in large soup pan. Wilt onion and cabbage until onion just begins to color. Add carrot, broth, and water. Bring to boil. Stir in caraway seed and simmer, covered, for 1 hour. (Puree with blender, if desired.) Slowly stir in cornstarch and milk mixture. Add half and half. Heat, but do not boil. Season to taste with salt and pepper.

Makes 4 to 6 servings.

Enjoy! (Caraway seeds optional. Same for puree step; we prefer it chunky so no puree!)
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