Ingredients

Ingredients (use vegan versions):

2 lg cans tomato sauce
1 lg can V-8 juice
2 lg heads green cabbage

Directions:

Chop cabbage as you would for a salad. In a very large pot combine all ingredients. *salt to taste (there is salt in the juice & tomato sauce)

Slow cook over at least a 4 hour period. Contents will cook down. The slower & longer this cooks the better the flavor is. This can also be slow cooked in a crockpot over night.

This is a great soup or mom use to put it over mashed potatoes when I was a little girl. Loaded with Vitamin C this soup is great in the winter to help fight the cold & flu season.

Kathy White Lincoln Nebraska

Serves: 12

Preparation time: 30 min