6 slices bacon, — diced
1 onion, — halved and thinly sliced
4 garlic cloves, — minced
3 pounds cabbage, cored, cut into — 1-inch-wide strips
1/2 teaspoon sweet paprika
8 cups chicken or pork stock
1 28-ounce can whole, peeled tomatoes
1 cup raisins
1 1/2 pounds kielbasa, cut in — 1/3-inch slices
Chopped parsley, for garnish
In a heavy-bottomed soup pot heat bacon over medium heat. Saute 5 minutes, or until most of fat is rendered. Add onions and garlic; sautJ 5 minutes until onion is tender. Add cabbage and paprika, stirring to mix well, and sautJ 5 minutes. Add stock and bring to a boil, stirring. Using your hand, squeeze most of juice from tomatoes, cut into coarse chunks and add to pot. When mixture comes to a boil, lower heat to simmering and cook 15 minutes. Add raisins and cook 10 minutes more. Add kielbasa and simmer just until sausage slices are warm, about 3 minutes. Divide soup among 4 soup bowls and sprinkle with parsley.