5 - 6 c. cabbage, shredded (about 1/2 med. head)
3 med. all-purpose potatoes (about 1 lb.)
2 med. carrots
1 bunch (6 to 8) scallions
1/4 lb. lean ham
4 tbsp. butter
3 tbsp. flour
2 c. water
1 (13 3/4 oz.) can chicken broth
1 tsp. dill
1/2 tsp. pepper

Shred cabbage. Peel potatoes and cut them into 1/4" dice. Cut carrots into 1/4" dice. Coarsely chop scallions. Cut ham into 1/4" dice. In a medium saucepan, melt butter over medium heat until hot but not smoking. Add potatoes, carrots and scallions and saute until scallions are wilted, about 5 minutes. Stir in flour and cook, stirring, for 1 minute. Add cabbage, water, broth, dill and pepper, and bring the mixture to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer 20 minutes, stirring occasionally. Just before serving, gently mash vegetables with a potato masher to thicken liquid if desired. Stir in the ham. Serves 4.