8 slices bacon, chopped
2 med. cloves garlic, chopped or crushed
1 lg. onion, chopped
1 lg. red, skinned potato, pared and cut in 1/2 inch cubes
1/2 tsp. dried dill weed
4 c. shredded cabbage
2 (about 10 1/2 oz.) cans condensed beef broth, undiluted
1 (28 oz.) can crushed tomatoes
1 1/2 c. water
1/8 tsp. pepper
Croutons for garnish (optional)

Place bacon in 3 quart microwave casserole. Loosely cover with wax paper. Cook on high for 4 to 6 minutes or until browned, stirring once. Remove with slotted spoon; set aside. To drippings, add garlic, onion, potatoes, and dill weed. Cover. Cook on high for 5 minutes, stirring occasionally. Stir in cabbage; cook on high 5 minutes longer. Stir in broth, tomatoes and their juice, water, and pepper. Cover and vent. Cook on high for 5 minutes or until hot. Before serving, add bacon with croutons.