10 c. water with 5 bouillon cubes or 5 c. defatted chicken broth with 5 c. water
2 med. carrots, peeled and sliced
2 ribs celery, sliced
1 med. potatoes, peeled and cubed
1 sm. red or green pepper, seeded and chopped
1 (2 lb.) head of cabbage, cored and coarsely chopped
1/3 c. vegetable oil
1/3 c. flour
1 sm. onion, finely chopped
1 tbsp. chopped garlic
1 tbsp. paprika, mixed in 1 c. water
1/2 c. chopped parsley (optional)
Salt to taste, or according to your diet
Pepper to taste or according to your diet

In an 8-quart saucepot combine water, broth and first 4 ingredients, bring to a boil, reduce heat and simmer for 30 minutes. Meanwhile, in saucepot heat oil, add flour and cook, stirring 1 minute, add onion and cook until transparent. Add garlic and cook until mixture is light beige.

Meanwhile, add tomatoes and cabbage to first mixture, return to simmer. Then add onion and garlic mixture and stir in paprika and the 1 cup water. Add parsley and seasoning. Cook another 10 minutes until cabbage is done.

This recipe is cholesterol free. Can be sodium free if no salt is added.