Cook 4 diced potatoes and 4 diced carrots in enough water to cover. Meanwhile in another pot, shred one small cabbage and 1 med onion and cook in enough water to cover with ¾ tsp salt and ½ tsp pepper until just tender. When potatoes/carrots are tender, drain water into pot with cabbage and mash mixture together with 1 c. light sour cream and2 tsp minced dill weed. Add sour cream mixture to cabbage broth very slowly to avoid curdling, stirring continually. Serve immediately.