1/2 c. cut carrots
1/4 c. chopped onion
2 tbsp. butter
1/2 c. flour
1/4 tsp. rosemary
1/8 tsp. pepper (black)
5 c. chicken broth
3 c. shredded cabbage
3/4 c. sour cream

Saute carrots and onions in butter in saucepan. Stir in flour, rosemary and pepper, cook until thick. Stir in broth and bring to a boil. Add cabbage. Simmer uncovered 20 minutes. Add sour cream, stir. Serves 4-6.