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Brown the ground beef in the oven at 400 degrees for 15-30 minutes, breaking it up and draining the fat.
Dice the onions, carrots, and potatoes.
Add the vegetable juice, water, bouillon or beef broth, vegetables, and spices to a large stock pot or slow cooker.
Cook on low for 8 hours in the slow cooker or 3 hours on the stove.
Add the chopped cabbage 1 hour before the slow cooker is done or 15-20 minutes before the stove top is ready.
Adjust salt to taste before serving.