An easy way to make cabbage soup, allowing opportunity for adjustments made to taste, using a dutch oven.

Ingredients

• 1-1/2 pounds green or red cabbage
• 1 tablespoon canola oil
• 1 quart tomato juice without added salt
• 4 cups reduced sodium, fat-free chicken broth
• 1/2 teaspoon black pepper
• 1/3 cup sugar
• 1/4 cup red wine vinegar
• 2 teaspoons fresh lemon juice
• 1 cup raisins
• 1/2 cup reduced fat sour cream

Directions

1. Core and thinly slice cabbage.
2. Heat oil in a 3-quart Dutch oven over medium-low heat. Add cabbage and cook, stirring occasionally, over medium heat until it begins to wilt (about 10 minutes).
3. Add remaining ingredients except sour cream. Raise heat to high and bring to a boil. Reduce heat to medium, cover partially, and simmer until cabbage is tender (about 30 minutes).
4. Taste to adjust seasoning adding more sugar or lemon juice if desired. When ready to serve, ladle into warmed soup bowls, and spoon a rounded tablespoon of sour cream in the center.