4 potatoes, peeled and cut into quarters
1 lg. head cabbage cut into large pieces
Salt to taste

In a soup pot add above ingredients and fill about half way with water. Simmer until potatoes and cabbage are crisp.

BUTTER BROWN GRAVY:

Melt about 1/2 lb. butter in frying pan. Add approximately 1 cup of more flour making a thick paste. Brown slowly and stir constantly until paste becomes a nice deep golden brown. Add about 1 tablespoons or more paprika. Remove from heat and add about 1 cup or a little more water to this mixture and stir until well blended.

Add the butter brown gravy mixture to the cabbage and potatoes. (If soup appears to thick add some water at this time.) Cook until the gravy cooks apart and the cabbage and potatoes are soft.