Here's a delicious meatless lunch or supper. I got it from Nancy Sango, our friend from the park we first lived in when we moved to Florida. Nancy was an original cook, and sometimes combined things that made our eyes roll. But this soup is a winner! I've made it often.

Nancy's Cabbage Soup

2 lbs shredded cabbage
1 large onion, diced
1 can stewed tomatoes
1 T oleo
1 T flour
2 c water
1 T lemon juice
1 T sugar
1 t caraway seeds
salt and pepper
tomato juice (optional)
sour cream (optional)

1. Cook the onion and cabbage in the oleo until soft.
2. Sprinkle with the flour. Gradually at the water, stirring constantly until the mixture boils.
3. Add remaining ingredients. Cook for 1 hour over low heat. Add tomato juice or more water to thin if necessary.
4. Correct seasonings.

Serve with a dollop of sour cream on top, if desired.

Note from Ruth: I usually add a handful of macaroni at step three.