2 large heads of cabbage
2 large yellow onions
1/2 lbs bacon
4 (15oz) cans diced tomatoes
1 gallon tomato juice
4 cloves garlic
salt and pepper, to taste

Dice bacon and put in a large stockpot over medium heat.

Cook 4-5 minutes. Add sliced onions and sauté until soft (about 5 minutes). Add shredded cabbage and cook until soft (about 10 minutes). Stir often until well mixed. Add garlic add tomatoes. Stir; add juice add salt and pepper to taste. Cook on low heat for one hour, stirring every ten minutes.

Serve in large bowl with crusty bread.

Submitted by: chef will