1 1/2 tbsp. olive or canola oil
1 lg. onion, chopped (2 c.)
1 clove garlic, minced
1/2 c. finely diced carrot
1/2 c. finely diced celery
5 c. vegetable stock or water
4 c. coarsely chopped green cabbage
1 1/2 lbs. red boiling potatoes, peeled and diced
2 tbsp. minced fresh dill weed or 1 tsp. dried dill
1/2 tsp. salt
White or black pepper to taste
Pinch of nutmeg and cayenne pepper

Heat oil in a large pot. Add onion, carrots, celery and garlic. Cook medium heat until vegetables begin to brown, 8 to 10 minutes. Add stock or water and simmer 5 minutes. Add cabbage, potatoes, nutmeg and cayenne. Bring to simmer partially covered for 25 minutes until potatoes are tender.