Sweet and Sour Cabbage Soup

2 tbsp Olive Oil
1 large Onion or 1 1/2 medium onions, halved and thinly sliced
19 fl oz can of tomato juice
4 cups of water
4 cups of shredded Cabbage
3 tbsp lemon juice
3 tbsp Splenda

Wash and quarter a small cabbage. Peel onion and cut in half. Thinly slice both using a sharp knife or mandolin. Brown the onions in the olice oil. Add the tomato juice and water, bring to a boil. Add the lemon juice and Splenda, adding more of either to adjust to your taste. Add the shredded cabbage to the boiling broth, cook for 15 minutes, then remove from heat and let rest 15 minutes.
Makes about 10 1-cup servings.
This is a low-sodium version, but you may add salt, pepper or other spices. I prefer the sweet-sour taste without other spices, myself.

Number of Servings: 10

Recipe submitted by SparkPeople user BETH.EMUNAH.