1 medium head cabbage, shredded
2 large onions, thinly sliced
1 large potato, pared and thinly sliced
1 cup water
3 cups skim milk
2 tbs. plain nonfat yogurt
1/2 tsp. dried dill weed
1/2 tsp. caraway seeds
1/2 tsp. freshly ground black pepper
1/2 tsp. dried dill weed

In a heavy saucepan over medium-high heat, combine cabbage, onions, potato and water. Bring to a boil, reduce heat, cover and simmer until vegetables are tender. Drain liquid from vegetables and discard.

Place vegetable mixture in a blender or the work bowl of a food processor fitted with a metal blade. Add milk, yogurt, 1/2 tsp. dill, caraway and pepper. Process until smooth. Return to pan and cook 15 minutes longer. Serve hot. Sprinkle with dill when soup is served.

Nutrient Analysis
109 Calories
7 gm Protein
21 gm Carbohydrate
3 mg Cholesterol
100 mg Sodium
1 gm Total Fat

Recipe from American Heart Association Cookbook, 5th Edition
Submitted by Ethel Burdine