2 tbsp           Margarine
1 1/2 cups    Chopped onion
2/3  cup        Chopped celery
2 cans          Tomatoes (14 oz.), broken up
6 cups          Cabbage, coarsely grated
1 1/2 cups   Carrots, thinly sliced
1/4 cup        Chili Sauce
2 tsp            White sugar
2 tsp            Salt
1/2 tsp         Pepper
8 cups         Water
2 Tbsp         Vegetable or beef bouillon powder
1/4 tsp         Dried oregano
1/4 tsp         Dried basil

Melt margarine in Dutch oven. Add onion and celery and saute until soft. Add remaining ingredients. Bring to a boil, stirring often. Cover and simmer until vegetables are tender.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page.