Saute 2 cups shredded green cabbage and 1/2 cup finely chopped onion in 3 tablespoons butter until tender. Stir in 3 tablespoons flour, 1/2 teaspoon each caraway seed and salt, 1/4 teaspoon each pepper and paprika. Remove from heat; gradually stir in 3 cups milk.

Bring to a boil over medium heat, stirring constantly. Boil and stir one minute. Remove from heat and add 3/4 cup (3 ounces) shredded cheddar cheese. Stir until melted. Return to heat if necessary to melt cheese, but do not boil. Makes 4 cups soup.