Shred cabbage. Pout in large saucepot. Drain liquid from beets into pan. Sliver beets and set aside. Add beef broth, 2 broth cans water, bay leaf, cloves and allspice. Bring to a boil. Simmer for 10 minutes. Add beets, catsup, vinegar, franks, salt and pepper to taste. Serve with croutons.