4 c. water
1/4 c. minced onion
3 tbsp. dried mixed vegetable flakes
1/4 tsp. celery seed
3 chicken or beef bouillon cubes
1/2 tsp. salt
1/2 tsp. lemon pepper
4 tbsp. butter
1 med. head green cabbage, shredded
1 1/2 c. coarsely grated cooked carrots
Cheese croutons

Combine 2 cups of the water, minced onion, vegetable flakes, celery seed, bouillon cubes, salt and pepper in a pot. Bring to a boil over medium heat. Stir until bouillon cubes have dissolved.

Melt 2 tablespoons of the butter in a large skillet. Add half the shredded cabbage. Stir and cook until wilted down. Place in the pot. Melt the remaining 2 tablespoons butter in the skillet and cook remaining cabbage.

Add cabbage and remaining 2 cups water to the pot. Bring to a boil, turn heat to low and cover with lid. Simmer slowly for 25 minutes. Add grated carrots and simmer for 15-20 minutes. Float croutons on top of each portion. Serves 4 to 6.