Chop the cabbage and onions.

In a large pot or Dutch oven, melt the butter or margarine over medium heat.

Add the chopped cabbage and onions to the pot.

Saute the cabbage and onions for 15 minutes, stirring occasionally, until softened.

If using flour, sprinkle it over the cabbage and onions and stir to combine.

Add the water, chicken broth, tomato sauce, chopped tomatoes, lemon juice, sugar, pepper, and chicken bouillon to the pot.

Stir well to combine all ingredients.

Bring the soup to a simmer.

Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.

Taste and adjust seasoning as needed, adding more chicken bouillon or salt if desired.

Serve hot.