From the Kitchen of:  Bonnie

Source:  Reader's Digest

 

1	tsp.	vegetable or olive oil
1	small	yellow onion, finely chopped (1/2 cup)
4	cloves	garlic, minced
6	cups	chicken stock OR 3 cups canned stock mixed with 3 cups water
2	lbs.	green or red cabbage, cored and shredded (7 cups)
3	medium	carrots, peeled, halved lengthwise, and thinly sliced (1 1/2 cups)
2	medium	tomatoes, chopped, with their juice (2 cups)
2	tsp.	tomato paste
1/3	cup	snipped fresh dill or 1 1/2 tbsp. dill weed
3	cups	water
2	tbsp.	red wine vinegar
1 1/2	tsp.	sugar
1/4	tsp.	salt, or to taste

In a stockpot or a 5 quart Dutch oven, heat the oil over low heat.
Add the onion and garlic and cook, stirring constantly, for 2 minutes.
Add 1/3 cup of the stock, cover and cook for 5 minutes, stirring occasionally.
Stir in the cabbage, the remaining 5 2/3 cups of stock, the carrots, tomatoes, tomato paste, dill, and water.
Bring to a boil over moderate heat, adjust the heat so that the mixture simmers gently, cover and cook for 35 minutes.
Stir in the vinegar, sugar, and salt, cover and simmer 5 minutes more.

Makes 12 cups.