Very simple -- and very warming. Serve with big chunks of pumpernickel bread.

NOTE: You can substitute Brussels sprouts (coarsely chopped) for all or some of the cabbage.

1. Scrub the potatoes and cut them into small dice. Place them in a large saucepan with the broth or water. Bring to a boil, lower the heat, and simmer, partially covered for 5 minutes. Remove from heat and set aside.
2. Melt the butter in a soup pot or a Dutch oven. Add the onion, caraway seeds, and 1/2 teaspoon salt, and cook over low heat, stirring occasionally, until the onion is quite soft (about 10 minutes).
3. Add the cabbage (as much as will fit) to the onion. Also add another 1/2 teaspoon salt. Stir, cover, and cook over medium heat until there is room in the pot for the rest of the cabbage.
4. Add the remaining cabbage and the potatoes with all their cooking liquid. Cover and simmer for about 15 more minutes, or until all the cabbage is tender. Correct the salt, add black pepper to taste, and serve hot, topped with a little sour cream and/or yogurt and some fresh dill.