Cook bacon in 4-quart pot over medium heat until fat is rendered and bacon crisp. Reserve 2 tablespoons fat. Add onions and garlic and cook, stirring often, until softened, about 5 minutes. Add cabbage, chicken broth, tomatoes and their juice, tomato paste, brown sugar, lemon juice, paprika, salt, allspice and pepper to taste. Bring to boil, then reduce heat and simmer, covered, 45 minutes. Cool and refrigerate up to three days or freeze up to a month. Reheat gently before serving. Add water if too thick and adjust seasonings if needed. Yields 8 servings. Each serving: 140 calories; 594 mg sodium; 3 mg cholesterol; 3 grams fat; 26 grams carbohydrates; 6 grams protein; 1.81 grams fiber Comments: If you want to make the soup even more substantial, stir in some cooked rice, pasta, diced potatoes or canned and drained Northern beans or garbanzo beans. Recipe Source: Los Angeles Times - 04-21-1999 Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net