2tbsp olive oil2 small onions, sliced 6 garlic cloves, halved 3 cups shredded green cabbage 4 potatoes, unpeeled 1 tsp caraway seeds 1 tsp sea salt 5 cups water
Pour the olive oil into a large pan and cook over a low heat for a further 10 minutes, stirring occasionally to prevent the cabbage from sticking to the base of the pan. Add the potatoes, caraway seeds, sea salt and water. Bring the a boil, then simmer until the vegetables are cooked. Remove from heat and allow to cool slightly before serving, strained or mashed into a puree.
recipe from "The Complete Book of 400 Soups" edited by Anne Sheasby