1 med. turnip, chopped
1/4 tsp. thyme
1/4 tsp. marjoram leaves
5 qts. chicken broth
1 tbsp. butter
1 tbsp. vegetable oil
1/4 tsp. caraway seeds
1 tsp. seasoned salt
1/2 tsp. seasoned pepper
2 1/2 to 3 lbs. green cabbage, shredded
1 c. carrots, sliced
2 med. potatoes, cut up into chunks
1/2 c. celery, sliced
1 lg. onion, chopped

In soup pot or 6 or 8 quart Dutch oven, heat butter and oil, add vegetables and stir-fry until cabbage wilts. Add remaining ingredients and bring to a boil. Lower heat and simmer until vegetables are tender. Adjust seasonings to taste. Continue cooking 35 to 45 minutes, stirring occasionally. Serves 6 to 8.