In a skillet, brown 1 lb. of ground beef. Drain excess grease.
In a large soup pan, add:
- One tall can (46 oz.) of tomato juice
- One can water
- 2 cups shredded cabbage
- Cooked meat
- 2 T. dried onion
- 5 beef bouillon cubes
Bring to a boil, then reduce to a simmer. Cook for at least an hour so the flavors can blend. You could also put everything in a crock pot for a few hours.
When we ate leftovers for lunch the next day, we added some Parmesan cheese on top, very tasty!