1 sm. head of cabbage (1 1/4 lbs.), chopped coarsely
1 1/2 c. chopped onion
1 c. shredded carrot (washed with skin on)
3 c. diced or crushed tomatoes (2 - 15 oz. cans)
6 c. water
4 c. chicken broth or bouillon 3 (10 1/2 oz.) cans
2 ham hocks
1 tsp. sugar
1 oz. cider or white vinegar
3 tbsp. parsley flakes
1 tbsp. Worcestershire sauce

Combine all ingredients in large pot, bring to boil. Reduce heat and allow to simmer on low for 45 minutes. Take out ham hock and cool slightly. Remove meat from bones and put meat back in soup and simmer 10 minutes more. You can add thin slices of kielbasa or frankfurters at last 15 minutes. If possible, make soup 24 hours in advance. Serves 4 as main course for lunch or 8 as a first course for dinner. Serve with crusty French bread or hearty rye or pumpernickel.