1 lb. lean ground veal
1 c. celery, chopped
2 tbsp. dried onion flakes
1/2 head cabbage, shredded
2 oz. Parmesan cheese, grated
3 c. tomato juice
1 c. water
2 beef bouillon cubes
Chili powder to taste

Saute ground veal in a large pot. Add celery and onion flakes. Simmer 15 minutes. Add tomato juice, water and shredded cabbage and bouillon. Cook until cabbage is tender. Add chili powder. Put in casserole dish, sprinkle with Parmesan cheese and bake at 350 degrees for 30 minutes. Serves 3 to 4 for dinner.