In a large skillet with a tight-fitting lid, brown the ground beef, adding the chopped onion and garlic as you go. Salt and pepper to taste then drain and blot any fat with paper towels.
Add the cabbage to the skillet, bit by bit (it will wilt and make room for more – don’t add it all at one time or you’ll have a major mess on your stovetop!).
Now add the V8 juice (UK folks use tomato juice) to the skillet; bring mixture to a boil then reduce heat, cover and simmer for 7 minutes.