Cabbage and Tomato Soup

1. Cut cabbage in half and remove core. Slice/chop into thin strips. Set aside.

2. Cut the green onion's white bottoms into 1 inch segments and the tops into ½ inch portions. Toss both into heavy pot with vegetable oil.

3. Dice garlic and add to pot. Fry over medium heat for 5 minutes.

4. Add cabbage to pot and stir well occasionally for 3 minutes. Add more oil if necessary.

5. Add in thyme, mustard and caraway seeds and raise flame to high heat. Stir 1 minute only.

6. Add tomato soup and the required amount of water that the can's directions state.

7. Cover & lower heat once it boils. Let simmer until cabbage is soft (approx. 30-40 minutes).

8. If using chicken, add it 10 minutes before cabbage reaches final stage.

**Note: This dish is meant to be thick and hearty, like a stew. If you desire a more soup like meal than add extra tomato soup & water. You may also wish to add some chicken bullion to thin out the tomato taste, but take care to watch the salt taste of the dish. You may also wish to substitute diced or sliced white onions in place of the green onions.

Turkey Kielbasa or Chicken is a great addition. Steps 2 and 3 do not need frying. You may just cut the garlic, onions & cabbage and mix directly with soup. This will make the "broth" more flavored with onion as frying cuts down the ability to influence.