Ingredients
2 cups shredded cabbage1 large onion, chopped1 celery rib, chopped2 tablespoons butter1 can (49-1/2 ounces) chicken broth, divided3 medium potatoes, peeled, halved and sliced2 tablespoons all-purpose flour1/2 cup sour cream2 to 3 teaspoons snipped fresh dill1/4 teaspoon pepper
Preparation
In a Dutch oven, saute the cabbage, onion and celery in butter for 1 minute. Cover and cook on low for 10 minutes. Set aside 1/2 cup broth. Add potatoes and remaining broth to cabbage mixture.
Whisk flour and reserved broth until smooth; stir into cabbage mixture. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
Stir a small amount of hot broth into sour cream; return all to pan, stirring constantly. Add dill and pepper; heat through (do not boil).
