29 oz. stewed tomatoes
1 pt. tomato juice
1 qt. water
3 beef bouillon cubes
Juice of 2 lemons
1/4 c. Worcestershire sauce
1 tbsp. basil
1 tsp. dry mustard
1/4 c. brown sugar
Salt & pepper to taste
1 lb. bacon
2 lg. onions, chopped
2 stalks celery, chopped
1 med. head white cabbage
1 sm. rutabaga, chopped
12 oz. beer

Chop bacon and fry until crisp. Drain off as much grease as possible. Add chopped onions and saute until lightly brown. Add rest of ingredients and cook for at least 3 hours over low heat.