Ingredients:
1/2 middle size white cabbage
3 onions
5 - 6 carrots
3 sticks celery
2 tbsp. oil
1/2 bunch of parsley
1/2 tsp. pepper
1/2 tsp. cummin
2 bay-leaves
2 tbsp. salt

Preparation and serving:
Remove the cabbage stump and cut the cabbage in pieces larger than for salad. Chop fine the onion and stew in the oil, adding near the end the minced garlic. Add the fine chopped carrots, cummin, bay-leaves, salt, the chopped celery and 2 l water. Bring it to boil and leave it boiling for 10 min. Reduce the heat and leave it to simmer for another 25 min.
Serve sprinkled with fine chopped parsley and offer crutons.

Variants:
Sometimes bacon and red, or green pepper is added during the boiling.

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