2 tsp. vegetable oil
4 c. shredded cabbage
1 c. sliced onion
1 garlic clove minced
3 c. water
6 oz. peeled potatoes sliced (1 med.)
1/2 c. sliced carrots
1/2 c. tomato puree
4 pkgs. beef broth mix and 4 bouillon cubes
1 bay leaf and 1 whole clove

Heat oil in 2 quart pan, add cabbage, onion, and garlic. Saute until cabbage is soft about 10 minutes. Reduce heat to low and add remaining ingredients. Cook until vegetables are tender, about 30 minutes. Remove clove and bay leaf before serving.