OLD-FASHIONED CABBAGE AND POTATO SOUP

1 medium onion, minced
2 tablespoons butter or margarine
3 cups shredded cabbage
1/4 cup chopped cabbage
3 cups water
1 teaspoon salt
2 cups diced potato
1 (14 1/2 ounce) can evaporated milk
Minced fresh parsley (for serving)
Dash of paprika

Cook onion slowly in the butter until golden. Add cabbage to the onion with the water, salt and potato. Cook until tender, 15 to 20 minutes.

Add milk and reheat, but do not boil.

Serve sprinkled with minced parsley and a dash of paprika.

Makes 6 servings
From: Recipelink.com
Source: Magazine pullout: Cabbage, The Collector's Cookbook #108, Woman's Day magazine, January 1966