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

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