Yield: 15 cups

Preparation time: 20 minutes
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1 large onion, chopped
2 celery ribs, chopped
1 1/2 tablespoons oil
1/2 cup white wine
1 (32 ounce) can tomato juice
1 (16 ounce) can tomato sauce
1 extra large chicken bouillon cube
1/2 teaspoon garlic powder
1 head cabbage, (2 pounds), shredded
2 cups chopped, cooked chicken
1/2 teaspoon salt
1/2 teaspoon pepper

Cooking time: 70 minutes
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Saute onion and celery in hot oil in a large dutch oven over medium-high heat 5 minutes. Stir in wine, next 4 ingredients and 4 cups water; bring to a boil.
Stir in cabbage. Cover, reduce heat to low, and simmer 45 minutes. Add chicken, salt and pepper. Simmer, cover 15 minutes.

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