adapted from The Enchanted Broccoli Forest, by Mollie Katzen
Scrub and cut into chunks:
- 2 - 3 good-sized potatoes
Boil in plenty of water. Drain when tender. Save the water to use as stock.
Meanwhile, in a large kettle cook:
- 5 Tablespoons butter
- 2 cups onion, chopped
After a few minutes add:
- 2 teaspoons caraway seed
- 2 teaspoons salt
Cover and let cook over medium-low for 10-15 minutes, stirring occasionally.
- 8 packed cups shredded cabbage (1 medium head)
- 6 cups potato water
Cover and simmer 25-35 minutes.
Whip potatoes, blending in:
- 1 cup heavy cream (or 1 cup half-and-half or 1/2 cup milk and 1/2 cup sour cream)
and add to the soup. Simmer a few minutes more and serve!