Cabbage Soup

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2 cups (480 ml) chicken broth

2 tablespoons (30 ml) white wine

1/2 (35 g) small onion, peeled

1/2 (31 g) medium carrot

1 (300 g) large Russet potato, baked, quartered

1/4 teaspoon caraway seed

1 teaspoon dried dill weed

1/4 teaspoon hot sauce

1/2 teaspoon salt

1/8 teaspoon ground black pepper

4 cups (350 g) chopped cabbage