1 1/2 med. head of cabbage
1 can stewed tomatoes
2-3 turkey legs of carcass
3 bouillon cubes
2 tbsp. white vinegar
1 tsp. salt
1 c. rice (optional)
3-5 carrots (optional)
Potatoes (optional)

In a large pot 1/2 full of water simmer turkey bones until meat falls off. Take bones and meat out of the pot to debone. Return both meat and bone in pot (do not dump the water which meat was cooked in).

Add stewed tomatoes, cabbage (shredded); bring heat up to medium high. Cook until it boils. Turn down and let simmer until ingredients are tender.