Ingredients

• 2 cups cabbage, shredded
• 1/2 cup butter or shortening
• 1 cup onions, chopped
• 12 cups water
• 1/2 tablespoon dill, chopped
• 1 cup frankfurters, chopped
• Salt
• Pepper
• Croutons

Instructions

• Select the white leaves from the cabbage and shred them finer than for salad.
• Cover with water (which is NOT part of the 12 cups required for the recipe), boil for 5 min. and drain.
• In a skillet, brown the butter. Add the onions and saute until they are a light golden color, dot dark.
• Transfer them to a large pot the 12 cups of water; bring to a boil. Add the dill, frankfurters, and cabbage, and season to taste. Cook for about 1 hr., or until the onions and cabbage are very soft.
• Serve hot with croutons. The soup will boil down to serve 6 to 8.