Jewish Cabbage Soup


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.