Cut cabbage in half, then cut out the hard core at the bottom (discard or save for making vegetable broth). Chop remaining cabbage and set aside.
Line a large pot with a thin layer of water or vegetable broth and saute cabbage, celery, and onion until tender. Add water, bouillon, plus salt and pepper (Aunt Carol uses 1 1/2 tsp each of salt and pepper), tomato sauce, sugar, and ketchup.
Cover, bring to a boil, and then reduce heat to low and simmer for 10 minutes or until throroughly heated.
Chef's Note: You can skip the bouillon and replace 2 cups of water with 2 cups of No-Beef Broth (Happy Herbivore Light & Lean, pg. 264). You can also find commercially made vegan "beef" bouillon cubes at well-stocked supermarkets and health food stores. Popular brands are Edward & Sons and Superior Touch's Better Than Bouillon.