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CABBAGE SOUP

Serves: 12 to 16

1. 2 cans (28 ounces each) crushed tomatoes
2. 1 can (12 ounces) tomato paste
3. Juice of 1 lemon
4. 4 bouillon cubes
5. 8 cups water
6. 1 cup granulated sugar
7. 1/2 cup packed light brown sugar
8. 8 cups (1 1/2 to 2 pounds) coarsely chopped green cabbage
9. In a soup pot, combine all the ingredients and heat over medium-high heat.
10. Bring to a boil then reduce the heat to low and simmer for 1 1/2 to 2 hours.
11. NOTE: Since this recipe is meant to feed a crowd, don't be afraid to cut it in half or, even better, make all of it and freeze whatever's left over. It's just as good thawed and reheated.