|Water||4 Cup (64 tbs)|
|Cabbage||4 Cup (64 tbs), grated|
|Potatoes||3 Cup (48 tbs), unpeeled, diced|
|Carrots||2 Cup (32 tbs), chopped|
|Onion||1 Cup (16 tbs), chopped|
|Celery with leaves||1 Cup (16 tbs), chopped|
|Fresh thyme/1/2 teaspoon dried thyme||1 Teaspoon|
|1% milk||2 Cup (32 tbs)|
|Tomato sauce||15 Ounce (1 Can)|
In a large saucepan over medium-high heat bring water to a boil.
Add cabbage, potatoes, carrots, onion, celery, thyme, bay leaf, salt and pepper.
Bring to a boil; reduce heat.
Simmer, uncovered, for 45 minutes or until vegetables are tender.
Add milk and tomato sauce.
Heat over low heat to serving temperature.
Remove and discard bay leaf.