Cabbage Soup

1 lb meat (I use flanken) - can omit and make it vegetarian
1 bunch parsley (I put it in a cooking bag so that it can be removed after cooking)
1/2 medium cabbage (this time I used a bag of chopped cabbage instead)
48 oz can tomato juice (the cans are usually 46 oz so I sometimes add 1/4 cup marinara sauce or tomato sauce if I have it)
4 1/2 C water
2 TBS lemon juice
1 TBS salt
1/2 tsp pepper
1/2 tsp garlic powder
1 TBS dried vegetable flakes (may omit)
1/2 tsp onion powder or 1 tsp onion flakes
4 TBS sweetener (sugar or artificial) - this is the secret!

Place meat in a soup pot.  Add tomato juice and water and bring to boil. Remove scum. Add remaining ingredients. Cover and simmer (on the lowest setting) for about 3 hours (Longer than 3 is better as the meat gets super soft).