This is a great cabbage soup! It is tangy and de-lish. Trust me, you will not be disappointed. 3 tablespoons of butter 1 medium onion (diced) 1 medium parsnip (diced) 2 medium carrots (diced) 2 ½ cups of cabbage (slice the cabbage into thin ribbons) 1 quart jar of canned diced tomatoes with juice 1 quart of pasture raised organic chicken stock 2 tables spoons of Apple cider vinegar 2 table spoons of Honey 1 ½ cups of sauerkraut (drained well) ¼ cup dark raisins ¼ cup yellow raisins 10 prunes (diced) 1 bay leaf 3 cloves of garlic

Place your Dutch oven on the stove. Put 3 tablespoons of butter in and add the onion. Then add the parsnips, carrots and cabbage. Let that all soften for 10 minutes. Stir it around and let all the butter soak in. Then pour in the canned tomatoes and chicken stock. Then pour in the Sauerkraut, raisins and prunes. Add bay leaf and garlic. Bring to a boil and then simmer for 45 minutes.

Salt and pepper to taste, and garnish with a dollop of sour cream on top. To make it a little more hardy boils some small red potatoes and pour the soup over them.

For a Meat option, buy pre cooked Kielbasa. Heat, slice, and place in the bottom of the bowl.. ladle some soup over the top.