1 onion chopped
1 head of shredded cabbage
1/2 tbl caraway seed (I left this out, not a fan)
3 1/2 c broth ( I used Vegetable, the recipe called for chicken)
4 ounces bleu cheese
2 cups heavy cream ( I used about a 1/2 cup and 1/2 cup of half and half)
1/2 tbl dry sherry
2 slices of processed Swiss, 1/4 c flour, 1/4 c bleu cheese dressing. The dressing really upped the flavor.
Saute the onion and bay leaf in the butter till the onion is translucent. Add the cabbage , caraway. Add a bit of salt here. Cook till the cabbage wilts. (At this point I would add about a 1/4 c of flour and mix it in and mix it in well to the cabbage) Add the broth and simmer for 15 minutes to blend the flavors and allow the broth to thicken. Add the Swiss cheese, blue cheese and the blue cheese dressing. Stir well till melted. Stir in cream (do not boil at this point). Season with sherry and white pepper.
Top with bleu cheese crumbles and toast points.