Bavarian Cabbage Chowder

Ingredients

• 8 cups cubed potatoes, peeled and cooked tende crisp with 1/4 c water from cooking reserved
• 1 medium onion, chopped
• 3 cups sliced carrots, cooked tender crisp (when I have been in a hurry, I have used 1 15 oz. can of sliced carrots drained)
• 4 celery ribs, chopped fine (not too fine though because you want them to be noticable both in taste and texture)
• 1 lb savoy cabbage, shredded and cooked until tender 1/4 c water from cooking reserved

• 1 (20 ounce) can Worthington veja-links, chopped into rounds with 1/4 c of liquid reserved
• 2 1/2 teaspoons caraway seeds

• 1 (15 ounce) can cream-style corn
• 1 cup half-and-half
• milk, enough to make soup
• sour cream (to garnish)
• green onion, slices (to garnish)
• pepper, to sprinkle over top of soup bowl

Directions

1. 1

   Cook potatoes and drain.

2. 2

   Cook carrots and drain (or use 15 oz. can of sliced carrots drained).

3. 3

   Set aside.

4. 4

   Saute onion and celery in margarine until tender and reduced.

5. 5

   Cook cabbage until tender and drain.

6. 6

   Put everything in crock pot.

7. 7

   Add half and half, milk and the reserved liquids from the cooked veggies.

8. 8

   Stir well

9. 9

   Cook on high stirring frequently for three hours.

10. 10

    Serve in bowls.

11. 11

    PPut a dollop of sour cream on top of bowl and sprinkle with green onions.

12. 12

    Sprinkle pepper into soup if you desire.