|Cabbage head||1 Medium, shredded|
|Onions||2 Large, thinly sliced|
|Potato||1 Large, pared and thinly sliced|
|Water||1 Cup (16 tbs)|
|Skim milk||3 Cup (48 tbs)|
|Plain non-fat yogurt||2 Tablespoon|
|Dried dill weed||1⁄2 Teaspoon|
|Caraway seeds||1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
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 teaspoon dill, caraway and pepper.
Process until smooth.
Return to pan and cook 15 minutes longer.