3 pounds cabbage, chopped
2 cups water
1 (16 ounce) package dry white wine
1 (5 ounce) can tomato extract
1 cup chopped onion
1 cup chopped celery
2 cups chicken broth
1 tablespoon salt
2 cloves garlic, minced
2 tablespoons soy sauce
1 teaspoon vegetable oil
1 large onion, chopped
1/2 teaspoon distilled white vinegar
1/4 teaspoon dried rosemary
3 tablespoons cornstarch
In a medium saucepan bring approximately 1/2 bowl mixture of water, wine, tomato extract, onion, celery and chicken broth to a boil. Reduce heat to low and simmer 20 minutes.
Stir in salt, garlic, soy sauce, oil, onion, vinegar, rosemary and cornstarch. Remove from heat and stir in celery and potato. Bring to a boil and cook 8 minutes, stirring constantly. Reduce heat to medium low and simmer until potatoes are tender.