Melt butter in a large sauce pan, add cabbage, toss over low heat 3 minutes. Add 1/4C. water and salt, cover and simmer for 12 minutes, stirring occasionally.

Mix sour cream and flour,fold into cabbage, set aside.

Heat 3 T. butter in a stock pot and sweat onion and celery until tender. Stir in 2 t. flour until smooth. Add 3 C. water and base, bring to a boil stirring often, reduce heat and simmer for 5 minutes

Add beef, cabbage, cream, and cheese, cook 30 minutes at low simmer, stirring often. Serve with toast squares.