Ingredients
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3 cups chicken broth
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2 cups shredded cabbage
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2 medium potatoes, pared and diced (about 1 pound)
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2 tablespoons butter
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3 tablespoons all-purpose flour
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3 cups half-and-half, divided
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2 teaspoons Dijon mustard
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3/4 teaspoon Worcestershire sauce
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1/2 teaspoon caraway seed
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1/4 teaspoon pepper
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1/8 teaspoon salt
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2 -3 drops Tabasco sauce
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1 cup chopped leek
Instructions
- In a large saucepan, heat broth over medium heat.
- Add cabbage and potatoes.
- Cover and simmer about 10 minutes until potatoes are tender.
- In a large skillet, over medium heat melt butter.
- Add leeks and cook until tender.
- Stir in flour (into leek mixture) and cook 2-3 minutes.
- Add 1 cup half and half to the broth mixture.
- Add leek mixture to broth mixture.
- Add remaining ingredients.
- Stir in remaining 2 cups half and half.
- Cook over low heat 10-15 minutes.