Cabbage Soup

• 6 Tbsp. butter or margarine
• 4 lb. cabbage, shredded
• 2 onions, chopped
• 2 Tbsp. flour
• 6 c. water
• 1 (10 oz.) can condensed chicken bouillon or 4 chicken bouillon cubes
• 1 (1 lb.) can tomatoes, chopped
• 2 Tbsp. fresh lemon juice
• 2 Tbsp. sugar
• 2 Tbsp. salt
• 1/2 tsp. pepper
• 1 tsp. caraway seed

1. Melt butter or margarine in large soup kettle and cook cabbage and onions for about 15 minutes, stirring to keep from sticking. Sprinkle with flour and mix well.
2. Gradually add water, while stirring; heat until mixture reaches boiling point.
3. Add all other ingredients and simmer over low heat for about one hour.
4. Serves 8.
5. Easy to prepare and simply delicious on a cold day.
6. Best served with a pan of corn bread.

butter, cabbage, onions, flour, water, condensed chicken, tomatoes, lemon juice, sugar, salt, pepper, caraway seed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1016240 (may not work)