2 c. water
2 beef bouillon cubes or 2 tsp. instant broth granules
1 lb. thin skinned potatoes
1 lb. green cabbage
1 medium onion
1 (16 oz.) can whole tomatoes, drained
1 1/2 lbs. ground beef

Put water and bouillon cubes in a 4 quart Dutch oven and bring to a boil over medium-high heat. While liquid comes to a boil, scrub potatoes (do not peel). Cut in 1/2 inch chunks (3 1/2 cups) and add to pot. Increase heat to high. Remove core and cut cabbage in 1/2 inch chunks (6 cups). Peel and quarter onion; add to pot. Add tomatoes to pot, breaking up with fingers. Add beef, crumbling it up. Let contents of pot boil about 30 seconds; stir to mix well. Reduce heat to low. Cover and simmer 30 minutes or until potatoes are tender. Ladle into soup plates. Makes 6 servings.