2 medium sized potatoes
1.75 L water 7 cup
15 ml butter 1 tbsp
750 ml onion, chopped 3 cup
10 ml caraway seeds 2 tsp
salt & pepper to taste
2 L green cabbage, shredded 8 cup
sour cream or yogurt (optional topping)
minced fresh dill (optional topping)
Scrub potatoes and cut into small dice. Place in a large saucepan along with the water. Bring to a boil, lower heat and simmer, partially covered, for 5 minutes. Set aside.
Melt butter in a soup pot or dutch oven. Add onion, caraway, salt and cook over low heat, stirring occasionally, until the onion is quite soft; about 15 minutes.
Add cabbage, as much as will fit, and cover. Cook over medium heat until there is room in the pot for the rest of the cabbage.
Add remaining cabbage, the potatoes with all their cooking water and black pepper to taste. Cover and simmer another 15 minutes. Serve hot, topped with a little sour cream or yogurt and some fresh dill.
Serves 6