Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add cabbage and onion; saute 8 minutes or until crisp-tender. Remove from heat; set aside. Combine chicken broth and cream of tartar in an 8-quart Dutch oven or stockpot, and stir well. Add potato and beets; bring to a boil. Reduce heat, and simmer, uncovered 20 minutes or until tender. Add cabbage mixture, tomatoes, and dillweed; stir well, and bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Serve with sour cream. Yield: 4-1/2 quarts (serving size: 1-1/2 cups soup and 1 tablespoon sour cream). Calories 122 (24% from fat), protein 4.8 g, Fat 3.3 g (Sat 1.4g, Mono 0.9 g, Poly 0.4g), Carb 20.1 g, Fiber 3.1 g, Chol 6 mg, iron 1.9 mg, Sodium 226 mg, calcium 73 mg soup 68