Creamy Cabbage Soup

Place shredded green cabbage in a large bowl. Bring enough water to a boil to submerge the cabbage. Pour the water over the cabbage and let sit for one minute or longer, then drain.

In a large pot, heat olive oil over high heat until it shimmers. Add diced onions, immediately turn the heat down to medium or low, and cook, stirring, until they are soft, about 15 minutes.

Sprinkle with all-purpose flour and stir. Add water or vegetable stock, stirring rapidly with a wire whisk.

When the mixture simmers, add the cabbage, diced carrots, diced potatoes, kosher salt, freshly ground black pepper, caraway seeds, white balsamic vinegar, and granulated sugar. Simmer, stirring occasionally, for about 30 minutes.

Stir in the heavy cream and simmer for 5 minutes. Add fresh dill to the pot. Taste and adjust seasoning with more salt and pepper if needed.

Serve the soup, adding more chopped dill to each bowl if desired.