Saute' some chopped carrots, some minced/chopped garlic and a large chopped onion, in some extra virgin olive oil. After a few minutes, when they are crisp tender, throw in some chopped potato (or use some canned beans of your choice if you prefer or don't have potato on hand), a bay leaf, hefty couple tablespoons of oregano, black pepper, paprika, garlic powder, basil, onion powder, crushed red pepper (we use a handsome bit of this, just because we love the spice-leave it out if you don't want a zing) stir it up real nice. Add your beef stock so it's at a somewhat thin consistency, because you are adding about 4 cups of shredded cabbage towards the end. I didn't have beef stock on hand, so I used water and au jus mix...that way I don't have to use salt in my recipe as well, since there is plenty in that alone. If you use beef stock, I add beef bouillon as well, I really love a rich soup stock. I sliced up a rope of beef (or use turkey) kielbasa, and added that, along with about a 3 TBSP of cider vinegar and a heaping TBSP of brown sugar. Use more or less to taste, add little by little and be careful about adding too much vinegar! Throw in a can of stewed or diced tomatoes (16oz can WITH juice) a few glugs of red wine, and let it simmer and cook through about 10 min or so. Just keep an eye on it. You want to wine to reduce down and meld into that rich flavor of the broth. Stir in the shredded cabbage and give it a few stirs-let simmer a few minutes and serve with some yummy crusty bread! For color, use half white cabbage and half red-it will make it so pretty in color and give it a twist to the regular. I hope it warms your bellies as it did ours...my husband is returning to the kitchen for his second bowl :)
