Cabbage And Tomato Soup - cooking recipe

Ingredients

1 medium sized head cabbage
1 large can tomato juice (46 oz.)
46 oz. water
3 bouillon cubes
juice of 1 fresh lemon
salt and pepper to taste
fresh basil, parsley, scallions, onions, celery, tomatoes, peppers, carrots, etc.

Preparation

Wash, drain and
shred cabbage.
Place juice in a large nonaluminum saucepan with
an
equal amount of water.
Add the cabbage and slowly bring
to
a boil.
Cover and simmer for 10 minutes.
Add the
bouillon, lemon juice, salt and pepper plus any other spices
and
vegetables
you\twish.
Cover
and cook slowly for another 5 to 15 minutes, depending on the degree of doneness desired for
the
other
ingredients.
Serves 8.
For best results, reheat it very slowly.
Freezes well.