My lazy version is just fabulous. I don't bother with the bacon. I use a ham bone to make stock and use the ham that falls off instead. If I'm short on stock, I add either chicken or beef. And most of the time I cheat on the saute (I use a bit of olive oil and butter if I don't). So I start out with the stock and then add the cabbage, then the onions ... and my secret to a tangy flavor, add two pounds of sauerkraut from the refrigerated section. I use Del Monte stewed tomatoes and don't squeeze out the juice. I leave out the raisins and only use 1 pound of Kielbasa if I have enough ham. It's actually quite fast to make this way and the tangy flavor of the sauerkraut makes up for not doing all that time-consuming precooking of the cabbage. Was delighted to find this recipe online. Just moved and haven't unpacked my cookbooks yet. And I've used this recipe for years. Comes close to replicating my grandmother's cabbage soup from the old country.