Cabbage Soup

• 2 lbs beef short ribs or 2 lbs beef flank steak, strips,preferably from a jewish butcher
• 2 large beef bones
• 2 onions, diced
• 1 (28 ounce) can Italian plum tomatoes
• 1 cabbage, preferably savoy,thinly sliced
• 1 tablespoon kosher salt or 1 tablespoon coarse salt
• 12 teaspoon fresh ground pepper
• 2 lemons, juice of
• 12-34 cup brown sugar
• 3 tablespoons tomato paste

1. Put the meat and bones into a stockpot with enough cold water to cover, plus an inch.
2. Bring to a boil and skim off the foam that will rise to the top.
3. Add the onions and tomatoes, squeezing them with your hands as you put them into the pot to break them up.
4. Be careful they tend to spit.
5. Cover and cook over low heat for 1 hour.
6. Stir in the cabbage, salt, and pepper and cover and cook for 1 hour.
7. Stir in the lemon juice, brown sugar, and tomato paste.
8. Cook for about 20 minutes, taste& adjust for seasoning.

flank steak, beef bones, onions, italian plum tomatoes, cabbage, kosher salt, ground pepper, lemons, brown sugar, tomato paste

Taken from www.food.com/recipe/cabbage-soup-88096 (may not work)