Cabbage Soup

Servings: 6
Ingredients:

1 md Head cabbage
2 lg Onions
1 lg Potato, pared
3 c  Skim milk
2 tb Yogurt
1/2 ts Dill weed
1/2 ts Caraway seeds

Freshly ground black pepper

Shred the cabbage. Thinly slice the onions and the potato. Place the
vegetables in a heavy saucepan with a small amount of water. Cover and
cook slowly until tender.

Add milk, yogurt, dill, caraway and pepper. Blend in a blender. Return to
pan, cook for 15 minutes longer. Serve hot. Sprinkle additional dill when
soup is served.

Found in: The American Heart Association Cookbook

Posted by Scott Ward. Courtesy of Fred Peters.