1 small head green cabbage (about 1-1/2 lb,) OR
1 lb. prepared sauerkraut
1 TB unsalted butter
1 quart tomato juice OR
V-8 vegetalbe juice
1 quart chicken broth
Salt to taste
Ground black pepper to taste
1/3 cup sugar, or to taste
1/4 cup red wine vinegar
2 tsp. lemon juice
1 cup golden or dark raisins

1. Core and thinly slice cabbage (can use food processor fit the thinnest blade) or drain sauerkraut, discard pickling liquid, rinse well under cold running water, and squeeze dry.
    
2. Melt butter in a 3-quart Dutch oven over medium-low heat. Add cabbage or sauerkraut and cook, stirring occasionally, over medium heat until it begins to wilt, about 10 minutes.
    
3. Add all remaining ingredients. 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 seasonings, adding a bit more sugar or lemon juice if desired. When ready to serve, ladle into warmed soup bowls, and garnish with a rounded tablespoon of sour cream in the center.
    
5. Recipe from: LaBonn's, New York City.