1 small head cabbage
2 cups potatoes, peeled and chopped
1 cup carrots, peeled and chopped
1 cup celery
1 large onion
2 cups tomato
4 quarts beef stock
2 tablespoons parsley
1 tablespoon dill weed
1 bay leaf
1 pound kielbasa, cut in 1-inch pieces
Salt and pepper to taste
Cut first six items into bite-size portions. Add beef broth and kielbasa and seasonings. Put on back of stove and simmer all day. Or cook over your campfire.
Yield: 16-18 servings
Source: Dorothy Eversole