1 head cabbage, shredded
1/2 stick butter
4 tbsp. flour
1 tbsp. caraway seeds (or more if you like)
1 pt. whipping cream
1 med. onion, chopped
1 tsp. salt
Pepper to taste
5 cans chicken stock
1 lg. slice of ham (1/4" thick), diced

Wash and shred cabbage and set aside. Melt butter in large pot and saute onions until clear. Add flour and stir. Slowly add chicken stock. Add cabbage, salt, pepper, ham and caraway seeds. Cover and bring to a boil. Continue cooking over a low fire for about one hour. Remove pot from flame, slowly stir in whipping cream and serve. Freezes well.