About 3/4 lb. cabbage (at least 8 oz.) chopped
2 tbsp. dry white wine (sherry)
3 slices bacon, chopped and browned
1 tsp. sugar
1 Lg. baking potato peeled & diced
1/2 tsp. caraway seeds
2 cups chicken broth
1 cup half and half
1 carrot sliced thin
1 tbsp. dill weed
Hot pepper sauce to taste

Cook bacon. Add diced potatoes & rest of ingredients except half and half. Bring soup to boil. Reduce heat and simmer covered until vegetables are tender 30 - 40 minutes. Add half and half after vegetables are tender.