2 tbsp. butter
1/4 c. chopped onion
1/4 c. chopped celery
1/4 c. flour
1/8 tsp. salt
1/8 tsp. pepper
3 c. hot water
3 c. shredded cabbage
1 bay leaf
2 c. diced cooked ham
3/4 c. sour cream
2 tbsp. chopped fresh parsley

Melt butter in 4 quart Dutch oven, add onion and celery and cook until tender. Blend in flour, salt and pepper. Gradually stir in hot water. Cook over high heat, stirring constantly, until mixture comes to a boil. Add cabbage and bay leaf. Reduce heat, cover and simmer 15 minutes, or until cabbage is tender. Stir in ham and cook 4 minutes more. Remove bay leaf. Stir some of the hot mixture into sour cream. Then stir sour cream mixture into hot mixture. Serve with chopped parsley. Makes 5 cups.