Greek Tomato Soup

This is a hearty, rib-sticking soup. Just add hot rolls and you have a winter meal to
warm you body and soul.

3 Tbs. olive oil
6 C. cabbage, finely shredded
3 C. onion, finely sliced
2 - 14 oz. cans tomato soup
1 28-oz. can chicken broth
1 C. beef broth
2 Tbs. sweet pickle relish
salt and pepper to taste
feta cheese
Directions

In Dutch Oven, heat oil until it ripples. Add onion and cabbage and stir until the onion is soft and translucent. Add the soup and broths. Bring to boil, stirring occasionally.

Reduce heat and simmer for about 45 minutes or until the cabbage is VERY tender. Add pickle relish, salt and pepper, bring back to simmer and serve with feta cheese to sprinkle on top