2 med. sweet Spanish onions
2 tbsp. butter
2 1/2 c. water
1 tsp. salt
1/4 tsp. pepper
2 c. diced potatoes
3 c. shredded cabbage
1 lb. smoked sausage, cut in 1/2 inch slices
3 c. milk
3 tbsp. flour
Optional garnishes: chopped parsley, caraway seeds, grated Swiss cheese

Peel and thinly slice onions to measure 3 cups. Melt butter in large saucepan. Stir in onions and saute 5 minutes. Add water, salt, pepper, and potatoes. Cover and bring to a boil. Reduce heat and simmer 10 minutes.

Add cabbage and sausage. Simmer 15 to 20 minutes longer or until vegetables are tender. Stir in 2 3/4 cups milk. Dissolve flour in remaining 1/4 cup milk. Stir into chowder. Bring to boil, stirring constantly. Cook 1 minute longer. Serve with choice of garnishes. Serves 6.