peeled and diced 1 cup chopped cabbage 1/4 cup chopped parsley 4 cups beef broth 1 pound potatoes -- washed and diced 1 bay leaf 2 teaspoons black pepper 1 teaspoon salt 1/2 teaspoon caraway seed 1/4 teaspoon nutmeg 1/2 cup sour cream Combine onion, leek, carrots, cabbage, parsley, broth, and potatoes to Crock-Po t. Stir in seasonings. cover and cook on Low 8 to 10 hours or High 4 to 5 hou rs. Remove bay leaf. Using a slotted spoon remove potatoes and mash. Combine potatoes with sour cream. Return to Crock-Pot and stir. Stir in bacon pieces . Serve. Serves 6 to 8 For the 6-quart, use 6 cups of beef broth, 2 leeks, 3 carrots,dices, and 2 poun ds of potatoes. Season as desired.