5 tbsp. butter
1-1/2 c. onion, chopped
1/2 tsp. crushed garlic
1/2 tsp. caraway seeds
1-1/2 qt. chicken broth
4 c. chopped cabbage
3 medium baking potatoes, peeled and sliced
Salt and pepper to taste

Melt butter in large stock pot and sauté onion, garlic and caraway seeds until onion is tender. Add broth, cabbage, potatoes, salt and pepper, bring to boil and then simmer for 1 hour. This soup may be pureed with a hand-held blender if you prefer.