2 tbsp. salad oil
1 med. head green cabbage (coarsely shredded)
1 med. onion, sliced
1 (46 oz.) can tomato juice
4 c. water
1 tbsp. sugar
1 tbsp. lemon juice
1 tsp. salt
1/2 tsp. pepper
1 (2 lb.) canned ham

In 8-quart Dutch oven or saucepot over medium-high heat, in hot salad oil, cook cabbage and onion until lightly browned, about 10 minutes, stirring often. Add next 6 ingredients; heat to boiling.

Reduce heat to low; cover and simmer 45 minutes or until cabbage is tender. Cut ham into 1/4-inch chunks. Add ham to Dutch oven; over high heat, heat to boiling. Reduce heat to low; cover and simmer 15 minutes. Makes 15 cups or 8 main-dish servings. Can freeze half. Freezes well.