4 c. shredded cabbage, about 1/3 med. head
3 med. potatoes, about 1 lb.
2 med. carrots, scraped
1 bunch green onions (6-8)
1/4 lb. lean ham
4 tbsp. butter
3 tbsp. flour
2 c. water
1 (14 oz.) can College Inn or Swanson's chicken broth
1 tsp. dill weed
1/2 tsp. pepper

Shred cabbage. Peel potatoes. Dice into 1/4 inch cubes. Dice carrots into 1/4 inch cubes. Chop green onions, including tops. Cut ham into 1/4 inch dice.

In a heavy pot, melt butter over medium heat. Add carrots, potatoes, and green onions. Saute about 5 minutes. Add cabbage. Stir and saute 10 minutes. Sprinkle flour over all and stir well. Saute 2-3 minutes.

Add the water, chicken broth, dill and pepper. Bring to a boil over medium high heat. Reduce heat to medium low. Cover and simmer 20-30 minutes, stirring occasionally. Vegetables should be tender. Just before serving, gently mash vegetables with a potato masher to thicken the liquid, if desired. Stir in the ham. Heat 10 minutes more. Good served with dark rye bread and apple crisp for dessert.