| | Directions | | Sauté cabbage, onions, caraway seeds, dill seeds, and butter for 10 minutes. Add garlic, parsley, and vinegar. Cook for one minute before adding tomato juice, beef stock, and diced potato. Simmer for 15 to 20 minutes, adding pepper to taste. Top each serving with low fat yogurt and dill or parsley. |
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| Ingredients | | - |  | 1 head cabbage, chopped fine (small head) |
| - | | 2 onions, sliced (small) |
| - | | 1 tablespoon caraway seed |
| - | | 1 tablespoon dill seed |
| - | | 2 tablespoons butter |
| - | | 1 clove garlic, minced |
| - | | 2 tablespoons fresh parsley or dill |
| - | | 1 tablespoon vinegar |
| - | | 1 1/2 cups tomato juice |
| - | | 3 cups beef stock |
| - | | 1 potato, diced (large) |
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