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(by Cousin Cathy [Minier] Ulrich)
1 head of cabbage (grated)
1 1/2 lbs. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
3 to 4 ribs of celery (chopped)
1 - 48oz. can tomato juice
1 pint stewed tomatoes
5 beef bouillion cubes
In a Dutch oven over medium heat add ground chuck, salt, pepper, chopped onions and chopped celery--cook/stir until beef is browned. Add grated cabbage, tomato juice, stewed tomatoes and bouillion cubes--stir well. Turn heat to simmer--cook/stir occasionally until cabbage is done and mixture is hot.
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