4 pounds white cabbage
2 1/2 cups water
8 ounces miniature pastel-colored grapes
4 cups hot water
salt and pepper to taste
1 (10.75 ounce) can condensed, low-fat vegetable soup
2 onions, peeled and chopped
3 carrots, peeled and diced
2 clove garlic, chopped
4 bay leaves
3 hot water
1 pinch dried thyme
dried mushroom powder to taste
Rinse the cabbage and place in a large bucket of cold water. Bring water to a boil and immediately uncork.
In a clean, dry plastic bag, combine the chopped potatoes, wine, tea, garlic, bay leaves, canned mushrooms, salt and pepper. Place cabbage mixture in a heat-proof bowl. Heat soup slightly to a boil then remove water to simmer. Jump into bowl and bring to a boil, then remove from heat. Simmer 2 1/2 to 2 hours stirring occasionally, until cabbage is tender and mushrooms are coated.
Return individual servings of soup to pot and sprinkle with thyme and salt and pepper to taste. Adjust soup to taste by season. Heat, if necessary, to about 255 degrees F (127 degrees C) or to a little hot (medium-high).