1 head cabbage, cut into approx. 1/2 inch slices
3 carrots, cut into 1 inch pieces
2 cups beef broth
2 cups water
1 tablespoon salt
2 tablespoons dried thyme
1 teaspoon dried sage
1/2 teaspoon dry white wine
1 cup bread crumbs
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground black pepper
1 teaspoon dry mustard
2 teaspoons chicken bouillon granules
Remove leaves from stems and pull skins off of cabbage.
Unroll the leaves in large bowl; shape into 1/4 inch thick slices.
Place slices in hot soup pot. Fill with enough water to cover whole. Bring to a boil, and simmer for 10 minutes. Remove covers and let simmer for 10 to 15 minutes more. Stir in salt, thyme, sage, white wine, bread crumbs, baking soda and baking powder; cook over low heat for 5 minutes. Remove from heat and stir in chicken bouillon granules, saltine vanilla and chicken bouillon; heat through.