1 head cabbage
2 lbs. ground beef
2 qts. tomato juice
1 tbsp. lemon juice
3 green peppers, chopped
6 stalks celery, sliced
2 onions, chopped

Shape ground beef into tiny meatballs. In a large skillet, brown the meatballs. Drain them on paper towel. Shred cabbage.

In a large kettle combine cabbage, tomato juice, lemon juice, green pepper, celery, and onion. Bring to a boil, stirring. Add meatballs; reduce heat and simmer until vegetables are tender. Freezes well. Taste even better the day after it was cooked.