Yield: 8-10 adults

• 1 head of cabbage (green or red), chopped
• 1-2 onion(s), chopped (add more if desired)
• Salt, to taste
• Pepper, to taste
• Garlic powder, to taste
• 6-8 quarts boiling water
• Beef bones or chicken bones for stock OR pareve soup powder
• 1 small can tomato paste
• 1/4 cup sugar or artificial sweetener, equivalent

Wash the cabbage, core it and chop or slice in julienne. Slice the onion or chop. Add bones to boiling water in stock pot and cook for about 20-30 minutes. Skim the scum and add the cabbage and the onion. Reduce heat to simmer and cook covered for about 30 minutes. Add seasonings, tomato paste and sugar or sweetener. Simmer for about 20-30 minutes or until vegetables are tender and well...slippery! Adjust seasonings. Recipe is easily doubled and freezes well and can be used for Pesach or during the year.