6 tbsp. butter
4 lbs. cabbage, shredded
2 onions, chopped
2 tbsp. flour
6 c. water
1 (10 1/2 oz.) can condensed chicken bouillon or 4 chicken bouillon cubes
1 (1 lb.) can tomatoes, chopped
2 tbsp. fresh lemon juice
2 tbsp. sugar
2 tbsp. salt
1/2 tsp. pepper
1 tsp. caraway seeds, optional

Melt butter in large soup kettle and cook cabbage and onions about 15 minutes. Stirring to keep from sticking. Sprinkle with flour and mix well. Gradually add water, while stirring; heat until mixture reaches boiling point. Add all other ingredients and simmer over low heat about 1 hour. Serves 8.