From: Joanne Novellino

1 Large Onion, chopped
1-2 Cloves garlic, minced
2 tbs. Butter
2 tbs. Olive Oil
1 16-oz Bag of Shredded Coleslaw mix (cabbage and carrots)
1 46oz can tomato juice
1 15 oz can low sodium chicken broth
Pepper to taste
Saute onion and garlic in butter and oil.  Stir often and cook until golden but not brown.  Add cabbage, tomato juice, low sodium chicken broth and pepper.
Simmer about 1 ½ hours until tender.  Add water or more broth if it too thick.
Makes:  2-3 quarts
Freezes well