1/3 c. barley
1 lg. carrot, sliced
1 lg. celery rib, chopped
1 med. onion, chopped
2 tbsp. butter
2 bay leaves
3 c. shredded cabbage
Salt and pepper to taste
1 (14 oz.) can imported plum tomatoes
3 tbsp. dry red wine
3 tbsp. red wine vinegar
2 tbsp. plus 1 tsp. brown sugar
2 tsp. paprika
1/2 tsp. dried thyme

Put the first 6 ingredients in large pot and cover with 4 1/2 cups of water or vegetable stock. Bring to a boil, then add all remaining ingredients.