4 - cups vegetable broth
3 - potatoes, peeled and diced
1-1/2 - cups cabbage, chopped
1 - leek, diced
1 - onion, chopped
2 - carrots, chopped
1/4 - cup parsley, chopped
2 - teaspoon salt
2 - teaspoon black pepper
1/2 - teaspoon caraway seeds
1 - bay leaf
1/2 - cup sour cream

• In a large bowl, combine the vegetable broth, potatoes, cabbage, leek, onion, carrots, and parsley. 
• Pour the mixture into the 3-quart or larger slow cooker.
  
• Stir in the salt, pepper, caraway seeds and bay leaf.
  
• Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. Remove the bay leaf before serving.
  
• Combine the liquid from the slow cooker with the sour cream in a small bowl. 
• Add the mixture to the slow cooker. Serve.