Rinse and chop cabbage into 1-inch squares. Place in the bottom of a 6-quart stockpot.

Clean and slice celery into 1/4-inch pieces. Add on top of the cabbage.

Fill the pot with water to about 3/4 full.

Bring to a boil, then reduce heat. Simmer until cabbage and celery are tender but still firm (about 30 min).

Remove from heat. Add crushed tomatoes, tomato juice, salt, black pepper, and crushed red pepper. Stir well.