2 lbs. cabbage, shredded
9 c. water
1 1/2 c. onions, chopped
1/2-3/4 c. carrots
1/4-1/2 c. celery
1 (28 oz.) can tomatoes
8 ginger snaps, crumbled
1/2 tsp. dill weed
3/4 c. sugar
1/4 c. brown sugar
Ground pepper (to taste)
1 tsp. sour salt (citric acid)
2 tsp. salt
1/2 tsp. celery salt

Bring water to a boil and add all ingredients except sugars and sour salt. Cover and simmer 2 1/4 hours. Then add the sugars and sour salt. Cook 15-30 minutes more. You can substitute lemon juice (1/3 cup) for the sour salt.