Dice the onion and sauté in oil in an eight-quart pot on medium heat until it is caramelized. Then, put aside.

Chop up the cabbage and sauté in oil until it’s about halfway cooked.

Add the onions back in. Mix in tomato paste, lemon juice, honey, salt, and black pepper.

Pour in the boxes of tomato juice.

Fill pot mostly with water, leaving enough room that it shouldn’t boil over. (Fill the empty tomato juice boxes with water to get all the product out.)

Mix it all together, cover, and cook on high until it comes to a boil, then put the flame on low and continue cooking for approximately an hour, stirring occasionally.