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Sweet Russian Cabbage Soup

Reviewed: Sep. 8, 2010
I could eat this once a week from Fall to Spring. I followed some reccommendations but here is a list of the changes I made. I used ground turkey & browned it with the onion and 4 cloves of garlic. Doubled the tomato sauce, used 4T "Better than boullion" base instead of cubes, 1/8c ea brown & white sugar, 1/8c white vinegar, 3 fresh tomatoes w/1 can tomatoes & chilis & after it began to boil added 1/2 cup uncooked L.G. brown rice. Sliced the cabbage into 16 thin wedges, added 4 more cloves of chopped garlic, 1/8c more of Apple cider vinegar (gave it a better flavor) & cut the water by about 2 cups (because it wouldn't all fit in the pot). The result was amazing and a complete shock to my family. They had guessed that I would be the only one to eat it.....guess again.
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