10 c. coarsely cut cabbage (2 1/2 lb.)
1/3 c. chopped celery
1/4 c. chopped onion
1 c. chicken broth
1 tbsp. salt
1/2 tsp. caraway seeds
1/4 tsp. red pepper

Simmer 10 minutes. In another large pot make white sauce with: 1/3 c. flour 4 c. milk

Cook over medium heat until boiling. Combine two mixtures. Heat to serving temperature.