2 tbsp. salad oil
2 med. onions, sliced
4 c. water
1 tbsp. lemon juice
1 (2 lb.) canned ham or sliced ham from the deli, cut in thin strips
1 med. head green cabbage, coarsely shredded
1 (46 oz.) can tomato juice
1 tbsp. sugar
1 tsp. salt
1/2 tsp. cracked pepper

In 8 quart Dutch oven or saucepot over medium-high heat, in hot salad oil, cook cabbage and onions until lightly browned, about 10 minutes, stirring often. Add all remaining ingredients but ham. Heat to boiling. Reduce heat to low; cover and simmer 45 minutes or until cabbage is tender.

Cut ham into 1/2-inch chunks or thin strips. Add ham to Dutch oven; over high heat; heat to boiling. Reduce heat to low; cover and simmer 15 minutes. Serve half of soup immediately. Ladle remaining soup into freezer-safe container, leaving at least 1 inch of space at top of container. Serves 8. Perfect go- along: buttered, toasted raisin bread.