Tom's Cabbage Soup

• 2 each onions coarsely chopped
• 1 each carrots peeled, thinly sliced
• 6 cups beef stock
• 1 each cabbage
• 1/2 cup sauerkraut rinsed under cold running water, chopped
• 1 each tomatoes ripe, peeled, chunked
• 1 cup italian plum (roma) tomatoes canned, cut into chunks
• 1 each garlic cloves crushed
• 2 cups water
• 1 x salt if necessary
• 1 wedges lemon optional

1. Saute onions and carrot in corn oil in the bottom of a 5 quart soup kettle, until softened, about 10 minutes.
2. Combine with remaining ingredients, (except lemon wedges) and simmer over low heat, covered, but with lid ajar for 50 minutes.
3. Taste for salt and serve in hot bowls.
4. Serve with lemon wedges if desired.

onions, carrots, beef stock, cabbage, water, tomatoes, italian plum, garlic, water, salt, lemon optional

Taken from recipeland.com/recipe/v/toms-cabbage-soup-33907 (may not work)