1/4 c. butter
1/2 c. fresh onion, chopped
1/2 c. celery, sliced
1/2 c. carrots, sliced, pared
3 tbsp. flour
2 (13 1/2 oz.) cans beef broth
2 c. potatoes, cubed, pared
4 c. cabbage, shredded

In large saucepan, melt butter. Add onion, celery and carrots. Cook over low heat until onion, celery and carrots are tender. Sprinkle flour over vegetables; stir to mix well. Stir in broth, add potatoes. Cover and simmer for 30 minutes. Add cabbage, cover and simmer 15 minutes longer.