I made this soup on a cold winter day-- it was quick, easy and very tasty. I left the cabbage in slightly larger pieces and also put in some carrot chunks. It made a great hearty meal!
I make this recipe for several year's now, I also got it from the Taste of Home magazine.( Oct./Nov. 2001 ) It deserves five star's because it's very fast to prepare and has a wonderful tast. For me 2 or 3 can's of diced tomatoes are enough. To get more liquid I add a little water or chicken broth. I think every cabbage lover will like it.