Schi (Russian Cabbage Soup)

• 1 head cabbage, cut into small wedges
• 1 (24 ounce) jar sauerkraut, drained and rinsed
• 6 slices bacon, cut into 2-inch pieces
• 1 can chopped tomatoes (DO NOT drain) or 2 -3 chopped fresh tomatoes (DO NOT drain)
• 1 cup uncooked barley

1. In a medium-to-large stewpot or crockpot, layer the above ingredients in the following order: Bacon, 1/4 of the cabbage, 1/4 of the sauerkraut, 1/4 of the tomatoes, 1/4 of the barley.
2. Layer the remaining cabbage, sauerkraut, tomatoes and barley in the same amounts and order.
3. If there appears to be insufficient tomato juice, add about 1 cup water.
4. Salt and pepper if desired.
5. Cover, cook on high for about 20 minutes, then reduce heat to simmer and cook for an additional 3-5 hours, checking occasionally to make sure your heat is low enough that the soup does not burn.

cabbage, sauerkraut, bacon, tomatoes, barley

Taken from www.food.com/recipe/schi-russian-cabbage-soup-9140 (may not work)