DICE. Peel and small dice the onion.

HEAT. Add oil to a soup pot and heat over low heat. Add onions and a generous pinch of salt and cover to let sweat and to keep onions moist. Sweat until the onions are translucent and soft, but have not started to brown, about 5 minutes. Then up the heat to medium and sauté until just starting to turn lightly brown, about 3 minutes. The onions should taste sweet and this is important to off-set the tartness from the lemons.

COMBINE. Mix 1 teaspoon of no-chicken broth paste with 6 cups warm water and stir until well combined. Add in the six cups of no-chicken broth to the onions, and bring to a boil. Then turn the heat down and let it simmer for about 10 minutes.

JUICE. Meanwhile, squeeze all three lemons, and set the juice aside.

ADD. Add rice the last 15 minutes of cooking time and simmer on low heat. Adding the rice later helps prevent mushy rice.

LASTLY. Add fresh lemon juice and shredded cabbage. Give a good stir then add salt & pepper to taste.

GARNISH. Garnish with chives or green onions and serve with bread of choice.