2 tbsp. butter
2 c. thinly sliced onions
1 clove minced garlic
1 lb. cabbage, cored & thinly shredded
2 c. tomato juice
2 c. chicken stock
2 tbsp. fresh basil or 2 tbsp. dried basil
1/2 c. plain yogurt or sour cream as desired

In a large pot over medium heat, melt butter. Saute onions and garlic slowly for 10 minutes, or until very soft. Add cabbage and cook until wilted. Add tomato juice, chicken stock and basil. Simmer, covered for 15 minutes. Serve with dollop of yogurt or sour cream. Serves 4 to 6.