The following recipe was sent in by Richard Todd (Commissary Corp., 7th Connecticut Vol.Inf.)  He said "This soup is very good at a cold weather event,such as Ocean Pond (Olustee).  I do have to give some credit to Jeff Smith, The Frugal Gourmet, as I used his base recipe and added to it".  When Richard made the cabbage soup at Ocean Pond he said he had to fight to get the pot back and when he did it had been licked clean.

1 -pound diced pork shoulder or roast
1 -pound smoked sausage, quartered and diced
2  -large head cabbage,diced medium
2 - large onions chopped medium
3 - carrots,quartered and diced medium
2 - medium turnips,diced medium
2 medium potatoes, diced medium
2 - ribs celery, diced medium
2  - quarts, chicken broth
2 - quarts water
2 - cups red wine (cheap is ok but use good cheap wine.  I use Carlo Rossi,Optional)
2 -tbls flour
1 - can tomato paste
2 - cans tomatoes
2 -teaspoon Paprika
1 - teaspoon Dill
2 - cloves garlic mashed and diced fine
Salt and pepper to taste

Brown the pork in a small amount of oil or bacon grease. When pork is lightly browned add the onion and garlic and allow to begin cooking,then add potatoes,carrots and turnips and allow to brown. Add diced cabbage and allow to sweat for five minutes; add flour and stir to coat cabbage.  Add broth,wine and water. Add spices and allow to simmer until hard veggies are tender. Add diced smoked sausage just before serving.