Ingredients for 4 servings:
1. 4 cups green cabbage, chopped or shredded finely
2. 3 tablespoons unsalted butter or 3 tablespoons margarine
3. 2 onions, chopped (I use Vidalia sweet onions)
4. 1 bunch scallion, chopped (green & white parts, reserving some of the green for garnish)
5. 1 teaspoon salt
6. 1/2 teaspoon black pepper
7. 1/2 teaspoon granulated sugar
8. 2 (16 ounce) cans chicken broth or 2 (16 ounce) cans vegetable broth
9. 1 cup skim milk, warmed
10. 1 cup shredded carrot (approx 2 carrots)

Directions:
1. You will need a deep, heavy microwave safe cooking dish- such as a round Corningware casserole (no lid).
2. Put butter in casserole and heat for 40 seconds on HIGH heat (or until melted).
3. Add cabbage, onions, scallions, salt, pepper, and sugar.
4. Cook on HIGH 4-6 minutes.
5. Add the broth and cook on HIGH another 15 minutes.
6. Add the warm milk (I remove the soup from the microwave and heat up the milk for 1 minute or so in a glass measure).
7. Stir in the carrots and return to the microwave to heat on HIGH 3-4 minutes.
8. Test for seasonings- add more salt, pepper, or sugar if needed to suit your tastes.
9. You may need to adjust cooking times for your microwave- if cabbage is not tender enough yet, keep microwaving in 3-4 minute intervals on HIGH,stirring, until veggies are cooked to your liking.