Ingredients

• 2 lbs cabbage, chopped coarsely
• 2 cups diced cooked ham
• 2 (14 1/2 ounce) cans chicken broth
• 1 1/4 cups shredded carrots (I use the already shredded in a bag to save time)
• 1 cup celery, sliced thin
• 1 cup white wine
• 3/4 cup water
• 1 (5 1/2 ounce) can evaporated milk
• 1 small onion, chopped
• 1/3 cup flour
• 1/4 cup butter or 1/4 cup margarine
• 3/4 teaspoon celery salt (or adjust amount to your taste)