2 tbsp. salad oil
1 med. head cabbage, coarsely shredded
2 med. onions
1 (46 oz.) can tomato juice
4 c. water
1 tbsp. sugar
1 tbsp. lemon juice
1/2 tsp. pepper
1 tsp. salt
2 lbs. ham, cut in 1/2-inch chunks

In an 8-quart Dutch oven over medium heat, lightly brown cabbage and onion (about 10 minutes) in hot salad oil, stirring often. Add next six ingredients and heat to boiling. Reduce heat to low; cover and simmer for 45 minutes or until cabbage is tender. Add ham and heat to boiling. Reduce heat and simmer for 15 minutes. NOTE: This freezes well.