Cabbage Soup

I like to have this soup on hand in the refrigerator. I buy a head of cabbage and shred half of it. Add it to a sauce pan with about a 12 oz. can of tomato juice, one bouillon cube and about a cup of water. I also add ½ of a chopped onion and two tablespoons of vinegar—balsamic or wine—and two tablespoons of sugar and two whole cloves. Cook until the cabbage is soft. If needed, add more water. Add more or less vinegar to taste and salt and pepper as needed. This keeps in the refrigerator for over a week and you can make a vegetarian meal out of it by adding a can of white beans to the soup. For a meat meal, add ¼ lb of browned ground beef. It tastes good with sausage, too.