2 tbsps butter
2 bags angel hair cut cabbage
2 med onions chopped
2 tbsps flour
2 tsps salt
1/2 teaspoon pepper
5 cups water
3 cups tomato juice
2 tbsps sugar
1 teaspoon caraway seeds
1/2 cup sour cream
Melt butter in 2-qt pot. Add cabbage and onions and slowly cook for about 15 minutes, until soft. Add flour, salt, pepper, water, tomato juice, sugar and caraway seeds. Cook uncovered on low heat for 1 hour.
Serve hot with a dollop of sour ceam for each bowl.