In a heavy Dutch oven (you'll want a pan big enough to hold a small to medium head of "chunked" cabbage, heat 1/4 cup of water to boiling.

Add and stir until dissolved:
1/2 teaspoon Minor's Roasted Onion Flavor Concentrate
1/2 teaspoon Minor's Roasted Mirepoix Concentrate
1 1/4 teaspoon Minor's Chicken Broth Base
1 teaspoon Minor's Ham or Bacon Base

Bring to boil.

Add:
2 cups diced potatoes*

Cover and boil until potatoes are tender, about 5 minutes.

Reduce heat to low (simmer) and add:
rough chopped cabbage
(an entire small to medium head)

Simmer covered, stirring occasionally, until cabbage is tender -- 10-15 minutes.

OPTIONAL:
American cheese slices or cheddar cheese**

Ladle into bowls and enjoy!

PERSONAL NOTES:

This soup has the full-bodied flavor you'd expect from one you've simmered all day. It's delicious!

*I have to be careful with potatoes. Unless I peel them THICK, they often have a mildewed taste. Wasteful, but it usually works for me.

**I can no longer tolerate Kraft American Singles; for me, preservatives in some other brands have triggered migraines. I now stir some grated mild or medium cheddar cheese into my soup.

I prefer this soup with less broth; that way there's more cabbage and potatoes in each helping. If you like more broth, double the amounts for the water and the Minor's bases.

To learn more about Minor's Bases, see:

Simplified Stock and Broth 101
 

Simplified Stock and Broth 101