3 cups chopped cabbage
1 cup tomato juice
1 egg, beaten
1 small onion, chopped
1 tablespoon chili powder
1 tablespoon cider vinegar
1 tablespoon chopped dill pickle
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 pound lean ground beef (90% lean)
Place cabbage in a large saucepan; add tomato juice. Cover and simmer over low heat.
Meanwhile, combine the egg, onion, chili powder, vinegar, pickle, salt and pepper. Crumble beef over mixture and mix well. Shape into 2-in. balls. Add to cabbage mixture.
Cover and cook over low heat for 15-20 minutes or until meat is no longer pink, stirring occasionally.